TX 
357 

05 


UC-NRLF 


B   H   S7T   237 


Q 


z 


1917 


Utilization  of  Food 


RECIPES 


PREPARED  BY  THE 

HOME  ECONOMICS  DEPARTMENT 

OHIO  STATE  UNIVERSITY 


Issued  by 
AGRICULTURAL  DIVISION 

OHIO  BRANCH 
COUNCIL  OF  NATIONAL  DEFENSE 


UTILIZATION  OF  FOOD 


The  insistent  demand  for  providing  the  proper  kind  of  food  that 
the  housekeeper  faces  daily  is  a  problem  of  ever  increasing  difficulty 
as  food  prices  soar.  Because  of  high  prices  and  food  shortages,  diets 
are  more  and  more  restricted  and  are  likely  to  be  cut  down  in  food 
materials  that  have  risen  most  in  price,  regardless  of  their  food  value 
or  their  necessity  to  the  welfare  of  the  individual.  This  condition 
makes  it  imperative  that  she  study  what  the  vital  needs  of  the  family 
are,  together  with  the  range  of  available  food  materials  that  will  sup- 
ply these  needs. 

She  must  be  prepared  to  persuade  her  family  to  abandon  many 
of  their  decided  opinions  and  preferences  regarding  particular  dishes, 
combinations  and  substitutions.  Manifestly,  in  such  a  situation  it  be- 
comes increasingly  necessary  that  the  housewife  study  how  to  utilize 
the  food  materials  on  the  market  in  order  that  the  family  may  not  feel 
too  severely  the  inevitable  deprivations.  For  example,  if  meat  is 
omitted  from  a  meal  a  savory  and  palatable  dish  should  be  served  in 
its  place,  which  would,  in  most  cases,  not  only  be  satisfying,  but 
actually  be  appreciated  because  of  the  offered  variety. 

It  must  not  be  forgotten  that  the  needs  of  the  body  include  tis- 
sue-building foods,  fuel  foods  and  foods  for  regulating  body  proc- 
esses. The  food  compounds  as  used  by  the  body  are  called  nutrients 
and  are  classified  as  proteins,  fats,  carbohydrates,  water,  mineral  salts 
and  vitamines.  Food  materials  rarely  contain  one  nutrient  alone,  but 
a  combination  of  several,  tho  one  may  occur  in  larger  proportion  or 
a  food  may  be  valued  largely  because  of  one  nutrient.  A  good  ex- 
ample of  this  is  found  in  beans,  they  are  especially  valued  for  protein 
tho  they  contain  large  amounts  of  starch. 

Tissue-building  foods  include  proteins,  mineral  salts  and  water. 
The  ordinary  sources  of  protein  are  meat,  eggs,  cheese,  milk,  cereals 
and  legumes.  Mineral  salts  occur  most  abundantly  in  milk,  fruits, 
and  green  vegetables.  Water  is  so  freely  used  as  a  beverage  that  it 
is  not  necessary  that  it  be  considered  in  the  selection  of  foods. 

Fuel  foods  include  proteins,  fats  and  carbohydrates.  These  fur- 
nish the  energy  for  body  activity  and  for  body  warmth.  The  unit  of 
measure  for  this  energy  is  called  a  calorie,  just  as  the  measure  of  length 
is  called  a  foot.     The  heat  yield  of  a  substance  is  measured  in  terms 

362  i  I 


of  calories.  For  instance,  an  ounce  of  high  grade  anthracite  coal  will 
yield  approximately  226  calories.  An  ounce  of  protein  or  of  carbo- 
hydrate will  yield  approximately  116  calories,  while  an  ounce  of  fat 
yields  approximately  261  calories  or  two  and  one-fourth  times  as  much 
as  either  protein  or  carbohydrate.  These  heat  values  hold  true  pro- 
vided every  particle  is  burned,  but  just  as  coal  is  not  always  reduced 
to  ashes  in  the  engine,  so  food  may  not  be  entirely  utilized.  The  fuel 
value  of  any  given  food  material,  then,  depends  on  the  proteins,  fats 
and  carbohydrates  that  it  contains,  which  are  digested.  In  most 
tables  giving  food  composition,  the  fuel  value  or  number  of  calories 
which  a  pound  of  the  food  material  will  yield  is  also  stated.  This  is 
a  sort  of  index  to  its  food  value,  tho  estimates  of  body  needs  cannot 
be  based  on  this  alone,  since  certain  food  materials  high  in  calorific 
value,  such  as  lard  or  sugar  for  example,  may  yield  no  tissue-build- 
ing or  regulatory  nutrients.  However,  foods  high  in  carbohydrates 
and  fat  furnish  the  great  bulk  of  energy  for  our  activities,  and  must 
be  included  in  liberal  amounts  in  the  diet. 

The  best  known  forms  of  carbohydrate  are  starches  and  sugars. 
The  framework  of  plants  is  made  up  of  woody  fiber,  or  cellulose, 
which  belongs  to  the  carbohydrate  group,  but  this  substance  cannot 
be  digested  to  any  appreciable  extent  by  human  beings.  It  is  never- 
theless of  value  in  the  diet,  because  it  gives  bulk  to  the  food  and  stimu- 
lates the  movements  of  the  intestines.  Such  foods  as  vegetables, 
fruits,  entire  wheat  flour  and  cornmeal  contain  large  amounts  of 
cellulose.  It  must  be  remembered,  however,  that  when  cellulose  is 
included  as  part  of  the  carbohydrate,  it  does  not  represent  real  nu- 
tritive value,  since  no  appreciable  quantity  is  digested  and  absorbed. 

Fat  is  secured  from  either  animal  or  vegetable  sources.  Salad 
oils  and  nut  butter  furnish  fat  for  the  vegetarian,  while  in  ordinary 
diets  the  bulk  of  the  fat  is  furnished  by  butter  or  meat,  both  from 
animal  sources.  Weight  for  weight,  fat  yields  over  twice  as  much 
heat  as  either  protein  or  carbohydrate,  and  is  spoken  of  as  a  con- 
centrated food.  Fats  are  far  more  costly  fuel  foods  than  carbohy- 
drates. To  a  certain  extent  carbohydrate  may  replace  fat  and  vice 
versa.  Both  may  be  used  as  fuel  and  if  more  is  supplied  than  is  needed 
for  immediate  use,  both  will  normally  be  stored  as  body  fat.  For 
example,  it  is  well  known  that  in  fattening  cattle,  stockmen  make  use 
of  grains' which  contain  large  amounts  of  starch.  In  the  same  way, 
if  larger  amounts  of  starchy  or  sweet  foods  are  eaten  than  are  needed 
for  fuel,  the  reserve  will  be  stored  as  fat.  Therefore,  the  person  who 
is  dieting  to  reduce  flesh  should  avoid  starchy  and  sweet  foods  as 
well  as  those  high  in  fat.     Fat,  as  such,  is  distasteful  to  many  chil- 


dren,  making  it  necessary  sometimes  to  disguise  the  fat  with  other 
foods  in  order  to  include  a  sufficient  amount. 

The  regulatory  functions  of  water,  mineral  salts  and  vitamines 
make  their  inclusion  in  the  diet  in  sufficient  quantity  imperative. 

The  term  mineral  salt  does  not  mean  merely  ordinary  table  salt, 
but  many  other  substances  such  as  lime,  phosphorus  and  iron  salts. 
Table  salt  is  frequently  used  in  too  large  quantities,  unnecessarily 
taxing  the  excretory  organs  to  get  rid  of  it.  Ordinary  dietaries  are 
often  found  to  be  lacking  in  mineral  salts.  The  bad  results  of  this 
lack  are  seen  more  easily  in  children  than  in  adults.  Such  disorders 
as  infantile  scurvy,  and  rickets  are  corrected  by  feeding- the  proper 
amount  and  kinds  of  food  materials,  and,  if  the  diet  k  properly 
selected,  need  never  occur.  This  is  why  mothers  are  told  by  physicians 
to  feed  fruit  juices  to  small  infants,  especially  if  they  are  being  arti- 
ficially fed.  If  sufficient  lime  salts  are  not  given  growing  children,  the 
bone  development  suffers,  and  for  this  reason  liberal  supplies  of  milk 
are  advised.  All  diets  should  include  a  liberal  supply  of  iron-rich 
foods,  such  as  fresh  fruits  and  vegetables.  If  meat  and  eggs,  which 
are  high  in  iron,  are  not  eaten,  special  care  must  be  taken  to  supply 
the  necessary  iron  from  other  foods.  The  best  sources  of  mineral 
salts  are  fresh  fruits,  vegetables,  milk,  eggs  and  cereal  grains  from 
which  the  outside  coats  have  not  been  renfoved. 

The  group  of  food  constituents  known  as  vitamines  occur  in 
very  minute  quantities,  but  they  are  essential  to  growth  and  complete 
nutrition.  It  has  been  found  in  experimenting  with  animals  that  diets 
otherwise  sufficient  will  fail  to  maintain  life  and  promote  growth 
unless  vitamines  are  included.  Lack  of  these  in  the  diets  result  in 
certain  nutritional  diseases  such  as  scurvy,  rickets  and  probably  pel- 
lagra. 

The  food  materials  relatively  rich  in  vitamines  are  egg  yolk,  raw 
milk,  fresh  meats,  fresh  vegetables  and  fruits,  and  unbolted  cereals. 

It  is  known  that  certain  foods  yield  acids  in  digestion  and  this 
acidity  must  be  corrected  by  the  use  of  a  sufficient  amount  of  those 
foods  which  yield  alkaline  salts  or  bases.  The  natural  reaction  of 
the  blood  is  alkaline  and,  in  order  to  maintain  its  alkalinity,  these  salts 
must  be  furnished  in  abundance  in  the  food.  It  is  necessary  that 
foods  yielding  acid  in  digestion  be  balanced  by  foods  yielding  alkaline 
salts.  In  a  restricted  diet  there  is  some  danger  that  this  important 
fact  in  the  selection  of  food  may  be  overlooked.  It  must  be  borne 
in  mind  that  acid-producing  foods  are  not  distinguished  by  sour 
tastes,  since  all  fruits  including  lemons,  are  base  producers.  In  gen- 
eral, meats,  eggs  and  cereals  are  acid  producers,  and  fruits,  vegetables 
and  milk  are  base  producers. 


MEASUREMENTS 

All  measurements  are  level.  To  measure  a  level  teaspoon,  fill  the 
spoon  rounding  full  and  level  it  off  with  the  edge  of  a  knife.  To 
measure  Y  teaspoon,  cut  I  teaspoon  in  two  lengthwise;  to  measure 
Y\  teaspoon,  cut  Y*  teaspoon  in  two  crosswise.  Flour  is  sifted  once 
before  measuring.    The  following  measures  are  only  approximate : 

3  teaspoons  =  i  tablespoon. 

16  tablespoons  =  i  cup  (dry  material). 
12  tablespoons  =  i  cup  (liquid). 

i  cup  =  Yz  pint. 
16  ounces  =  I  pound. 

2  cups  butter  —  i  pound. 

2  cups  sugar  =  i  pound. 

2  cups  chopped  meat  =  i  pound. 

4  cups  white  flour  —  I  pound. 

2  tablespoons  butter  =  i  ounce. 
2  tablespoons  sugar  =  I  ounce. 
4  tablespoons  flour  =  i  ounce. 

ABBREVIATIONS 

T.  —  tablespoon  qt.  —  quart 

t.  —  teaspoon  gal.  —  gallon 

c.  —  cup  oz.  —  ounce 

pt.  —  pint  lb.  —  pound 


RECIPES 

MILK 
SWEET  MILK 
Skim  milk  mjay  be  used  in  all  these  dishes. 
Milk  soups  or  cream  soups  are  prepared  by  adding  to  thin  white 
sauce  an  equal  amount  of  vegetable  pulp. 

Cereals  cooked  with  milk  have  a  somewhat  different  flavor  and 
a  higher  nutritive  value  than  if  cooked  in  water.  Part  water  is  used 
for  the  first  ten  minutes  of  boiling  and  milk  is  added  as  needed  dur- 
ing the  remainder  of  the  cooking. 

Potato  Chowder.  — 
6  medium  sized  potatoes,  cut  i  T.  fat 

in  small  cubes.  I  pt.  milk 

34   lb.  salt  pork,  diced  I  pt.  water 

i  T.  onion,  chopped  i  t.  salt 

i  T.  flour 

Cook  the  pork  and  onions  together  until  a  delicate  brown.  Add 
this  mixture  and  the  water  to  the  potatoes.  Cook  until  potatoes  are 
tender  but  not  mashed.  Make  a  white  sauce  of  the  fat,  flour  and  milk 
and  add  it  to  the  potatoes.    Serve  hot. 

Corn  Chowder.  —  Add  i  can  or  i  pint  of  fresh  corn  to  potato 
chowder  in  which  the  amount  of  potato  is  reduced. 

Fish  Chowder.  —  See  "Fish." 

Chocolate.  — 
4  c.  milk  i  T.  cornstarch 

4  T.  sugar  2  c.  water  (boiling) 

34  t.  salt  i  t.  vanilla 

2  sq.  or  4  T.  chocolate 

(unsweetened) 

Scald  the  milk  in  a  kettle  with  an  asbestos  mat  under  it  and  over 
a  slow  fire.  In  another  kettle,  cut  the  chocolate  up  with  a  paring 
knife ;  measure  sugar,  cornstarch  and  salt  in  this  kettle ;  mix,  and, 
stirring  constantly,  gradually  add  boiling  water.  Place  kettle  on  stove 
and  boil  5  or  6  minutes,  continuing  to  stir.  Stir  into  scalded  milk. 
Add  vanilla  and  beat  with  Dover  egg-beater  to  prevent  scum  form' 
jng.    The  cornstarch  may  be  omitted. 

5 


Milk  Toast.  —  To  heated  milk  add  butter,  salt  and  pepper.  Pour 
over  dry  toast.  If  desired,  it  may  be  served  as  cream  toast  by  pour- 
ing thin  white  sauce  (2  T.  fat  and  y2  T.  flour  to  1  c.  milk)  over  the 
toast. 

SOUR  MILK 

Sour  milk  may  be  used  as  the  liquid  in  the  making  of  batters, 
griddle  cakes,  muffins,  cakes,  etc.  The  proportion  of  soda  to  each  cup 
of  sour  milk  should  not  exceed  ^2  teaspoon. 

Clabber.  —  Freshly  soured  milk  may  be  eaten  as  custard,  served 
with  or  without  sugar.  It  may  be  beaten  vigorously  and  served  as  a 
beverage  in  the  place  of  buttermilk. 

Sour  Milk  Whey.  —  Whey  may'  be  used  for  the  liquid  in  bread 
making,  or  in  batters,  in  custards  and  as  the  basis  of  a  gelatin  founda- 
tion for  a  vegetable  salad. 

Cottage  Cheese.  —  Heat  sour  milk  gradually  over  a  slow  fire 
until  the  curd  and  whey  begin  to  separate.  Strain  thru  a  cheese- 
cloth.   Season  the  curd  with  salt,  pepper  and  perhaps  cream  or  butter. 

Cottage  Cheese  Salad.  —  The  cheese  may  be  combined  with 
chopped  nuts,  olives,  pickle,  pimento  or  celery  and  shaped  into  balls 
and  served  on  lettuce  with  a  bit  of  salad  dressing.  This  makes  good 
sandwich  filling. 

WHITE  SAUCE 

Method  of  Making.  — 

milk  2  T.  flour 


1  c. 

2  T.  fat 


Salt  and  pepper 


Melt  fat  in  pan,  add  flour  and  mix  thoroly.  Remove  pan  from 
fire  and  gradually  add  the  milk,  stirring  constantly  to  avoid  formation 
of  lumps.  After  these  are  thoroly  mixed,  return  pan  to  fire  and  boil 
the  sauce  thoroly.     Add  salt  and  pepper. 


Kind  of  White  Sauce 

Ingredients 

Uses 

Milk 

Flour 

Fat 

No.  1.    Thin   

No.  2.    Thin   

No.  3.     Medium 
No.  4.    Thick 

1  c. 

1  c. 

1  c. 
1  c. 

i  T. 

1  T. 

2  T. 

3  T. 

}  T. 

1  T. 

2  T. 

3  T. 

Soups,  etc. 

Cream   toast  and   some   vege- 
tables. 

Most  vegetables. 

Croquettes,  creamed  oysters, 
and  meat. 

The  character  and  uses  of  white  sauce  may  be  varied  by  the  kind 
of  liquid  that  may  be  substituted  for  the  milk.  For  example,  in  white 
sauce  No.  2,  fruit  juice  may  be  used  instead  of  milk  and  the  sauce 
served  with  desserts.  In  all  of  them  the  water  in  which  vegetables 
or  meat  have  been  cooked  may  be  substituted  for  the  milk  and  the 
sauce  used  for  most  purposes. 

Tomato  sauce  is  made  by  using  tomato  juice  instead  of  milk. 

Cheese  sauce  is  made  by  adding  to  each  cup  of  white  sauce,  made 
with  milk,  about  four  tablespoons  of  cheese,  grated  or  chopped  fine. 

By  varying  the  thickening  agent,  the  sauce  may  be  varied,  as  in 
brown  sauce.  If  cornstarch  is  used  instead  of  flour,  use  two-thirds 
as  much. 

Brozvn  sauce  is  made  by  allowing  the  melted  fat  to  brown  and 
the  flour  to  brown  in  the  fat.  Or,  the  flour  may  first  be  browned  by 
heating  it  in  a  dry  pan,  stirring  constantly  to  prevent  burning. 
Browned  flour  has  not  the  same  thickening  power  as  white  flour  so 
that  about  twice  as  much  is  required. 

Bread  sauce  is  made  by  using  dry  bread  crumbs  instead  of  the 
flour.    Use  twice  as  much  as  the  amount  of  flour  required. 

By  varying  the  kind  of  fat,  the  flavor  may  be  changed.  For 
meats  and  vegetables,  savory  fats,  bacon,  ham  and  sausage  fats  may 
be  used  and  the  product  is  ordinary  gravy.  Rendered  suet  or  pork- 
fat  may  be  used  or  the  drippings  from  meat  cooked  in  any  way.  Oleo 
or  butter  will  give  a  flavor  different  from  other  fats. 

BREAD  CRUMBS 

Bread  crumbs,  as  mentioned  in  the  following  directions,  means 
bread  that  has  been  dried  in  the  oven,  (but  not  browned)  and  put  thru 
the  food  grinder  or  crushed  with  a  rolling  pin. 

Stale  bread  crumbs  are  crumbs  prepared  from  stale  bread  by  grat- 
ing the  loaf  or  by  rubbing  one  piece  against  another. 

Buttered  Crumbs.  —  Melt  1  tablespoon  of  fat  in  a  pan.  Add  4 
or  5  tablespoons  bread  crumbs  and  mix  thoroly. 

VEGETABLES 

Creamed  Vegetables.  —  Add  l/2  cup  of  white  sauce  to  each  cup 
of  cooked  vegetables. 

Escalloped  Vegetables.  —  Arrange  the  cooked  vegetable  in  a  bak- 
ing dish  in  alternate  layers  with  white  sauce.  Cover  with  buttered 
crumbs,  if  desired,  and  brown  in  the  oven.  Cheese,  curry,  hard  cooked 
eggs,  peppers,  chopped  meat  and  fish  may  be  added  if  desired, 

3 


8 

Vegetable  Soup.  —  For  cream  soup  add  to  each  cup  of  thin  white 
sauce  an  equal  amount  of  vegetable  pulp  or  chopped  vegetables. 

To  make  vegetable  soup  without  milk,  the  water  in  which  vege- 
tables, rice,  macaroni,  hominy  or  meat  is  cooked  is  used  as  the  basis. 
The  vegetables  may  be  cut  in  small  cubes  or  may  be  forced  thru  a 
strainer  and  the  pulp  used. 

Croquettes.  —  Leftover  vegetables  may  be  made  into  croquettes 
by  combining  with  thick  white  sauce,  mashed  potato,  cooked  rice, 
macaroni,  hominy,  or  cornmeal  mush.  They  may  be  rolled  in  corn- 
meal,  flour,  or  egg  and  crumbs,  and  then  fried  in  deep  fat. 

Vegetable  Salads.  —  Diced  or  shredded  vegetables  may  be  added 
to  a  sour  gelatin  mixture.  They  may  be  served  with  dressings  of 
various  sorts.  They  may  be  combined  with  hard  cooked  eggs,  meat, 
nuts,  or  cottage  cheese. 

Carrots  and  Peas.  —  Cook  i  cup  of  diced  carrots  in  boiling  salted 
water.  Add  to  carrots  i  cup  of  cooked  peas.  Prepare  a  sauce  of  3 
tablespoons  of  fat,  3  tablespoons  of  flour,  1  cup  of  meat  stock  and  x/z 
cup  of  milk ;  season  with  salt  and  pepper.  Heat  vegetables  and  sauce 
thoroly  and  serve. 

Curried  Vegetables.  — 
1   c.  potato  cubes  -  l/i  c.  turnip  cubes 

1   c.  carrot  Yz  c.  canned  peas 

Cook  potatoes,  carrot  and  turnip  until  soft,  add  peas  and  serve 
with  the  following  sauce : 

Cook  2  tablespoons  of  fat  with  2  slices  of  onion,  remove  onion, 
add  2  tablespoons  of  flour,  -)4  teaspoon  of  salt,  J4  teaspoon  of  pepper, 
Yz  teaspoon  of  curry  powder,  l/%  teaspoon  of  celery  salt,  then  add  1 
ctip  of  water  or  milk.  Heat  the  vegetables  in  this  sauce,  sprinkle 
chopped  parsley  over  it  and  serve. 

Escalloped  Cabbage.  — 
Cabbage  White  sauce 

Buttered  crumbs 

Cook  cabbage  until  tender  in  boiling  salted  water,  changing  water 
two  or  three  times;  do  not_  overcook.  Arrange  in  baking  dish,  alternate 
layers  of  cabbage  and  white  sauce.  Cover  with  Inittered  crumbs  and 
brown  in  oven. 

Escalloped  Turnips.  —  Wash  and  pare  turnips,  cut  in  small  cubes. 
Cook  in  boiling  salted  water.  If  turnips  are  old  and  strong,  change 
water   during  cooking.     Arrange   in   layers   with   cracker  crumbs  and 


butter  (as  you  would  for  escalloped  oysters).     Moisten  thoroly  with 
milk,  cover  with  buttered  crumbs  and  bake. 

Tomato  Soup.  I.  — 
2  c.  tomatoes  4  c.  milk 

2  t.  sugar  y  t.   (?)   soda 

1  t.  salt  4  T.  flour 

2  slices  onion  4  T.   butter 

Scald  milk  with  onion,  remove  onion,  make  into  white  sauce  with 
flour  and  butter.  Heat  tomatoes,  add  soda  and  rub  thru  a  sieve.  Stir 
tomato  into  milk,  add  seasonings  and  serve. 

Tomato  Soup.  II.  — 
2  c.  tomatoes  Bay  leaf 

2  t.  sugar  24  c  stale,  bread  crumbs 

2  slices  onion  4  c.  milk 

6  cloves  1  t.  salt 

Sprig  parsley  y  t.  pepper 


A 


t.  soda  4  T.  butter 


Scald  milk  with  bread  crumbs,  onion,  parsley,  cloves  and  bay  leaf. 
Remove  these  seasonings  and  rub  thru  a  sieve.  .  Heat  tomato,  add 
soda  and  rub  thru  a  sieve.  To>  hot  milk  add  tomatoes  and  the  rest 
of  the  seasonings. 

Tomato  Soup.    III.  — 
2  c.  tomato  juice  y  t.  pepper 

2  slices  onion  1   t.  salt 

Bay  leaf 

Mix  ingredients  together  and  heat.     Strain  and  serve.         . 

Parsnip  Fritters.  —  Mash  thoroly  cooked  parsnips,  season  with 
butter,  salt  and  pepper ;  shape  into  small  flat  cakes ;  dip  in  flour  or  in 
egg  and  bread  crumbs  or  in  a  plain  batter  and  brown  in  hot  fat. 

Tomato  Jelly  Salad.  — 
i  can  tomatoes  2,y2  T.  gelatin 

1  t.  salt  1  t.  sugar 

Stew  and  strain  tomatoes,  add  salt  and  sugar.  Soak  gelatin  in 
cold  water  and  dissolve  in  hot  tomato  juice.  Pour  into  molds  and 
chill.     Serve  on  lettuce  and  garnish  with  mavonnaise  dressing:. 


Vegetable  Salad.  — 
i  c.  cold-cooked  carrot  cubes 
i  c.  cold-cooked  peas 
2  or  3  hard  boiled  eggs   (if 

desired) 


10 


i  c.  cold-cooked  potato  cubes 
i  c.  cold-cooked  string  beans 
Parsley 


ing. 


Combine  ingredients  and  serve  with  French  or  mayonnaise  dress- 
Garnish  with  parsley  or  egg. 


Cream  Dressing.  — 
Yolks  3  eggs  or  2  whole  eggs 
2  T.  flour 
i  T.  butter 
i  t.  mustard 


i  T.  sugar 
i  t.  salt 
y2  c.  vinegar 
Paprika 


Mix  dry  ingredients,  then  add  vinegar  and  cook  until  very  stiff. 
Place  in  double  boiler  and  add  eggs,  as  soon  as  they  thicken,  remove 
from  heat.  Add  butter  and  cool.  A  glass  can  is  the  most  suitable 
place  for  keeping  this  dressing,  which  will  keep  indefinitely.  Dilute 
with  whipped  or  plain  cream,  either  sweet  or  sour,  just  before  serv- 
ing. 


French  Salad  Dressing. 

3  T.  oil 
Y&  t.  pepper 


i  T.  vinegar  or  lemon  juice 
YA  t.  salt 


Mix  salt  and  pepper  with  oil,  add  vinegar  or  lemon  juice  slowly 
and  beat  until  well  blended. 


Mayonnaise  Dressing.  — 
Yolk  i  egg 
i  T.  vinegar 
l/>  t.  sugar 
Few  grains  of  paprika 


i  T.  lemon  juice 

Y$  c.  oil 

y-z  t.  salt 

y^  t.  mustard    (if  desired) 


Mix  dry  ingredients  in  a  cup  and  add  vinegar  and  lemon  juice. 
Add  this  mixture  to  egg  yolk,  beat  thoroly  with  Dover  egg  beater. 
Add  oil  by  teaspoons,  beating  after  each  addition  until  about  6  tea- 
spoons have  been  added.  It  may  then  be  added  more  rapidly.  If 
for  any  reason  the  mixture  separates,  add  it  slowly  to  another  egg, 
just  as  the  oil  alone  was  used  in  starting  the  dressing.  This  dressing 
may  be  varied  by  the  addition  of  chopped  olives  and  pickles. 

Greens.  —  The   leaves   of   many  plants   may   be   used   as   greens, 


II 


cooking  them  in  boiling  salted  water  until  tender,  with  or  without 
bacon,  a  ham  bone  or  fat  salt  pork.  If  the  leaves  have  too  strong  a 
flavor,  the  water  may  be  turned  off  after  boiling  for  5  or  10  minutes 
and  fresh  water  added.     The  following  plants  may  be  used: 


Cultivated 
Spinach 
Swiss  chard 
Beet  tops 
Turnip  tops 
Carrot  tops 
Radish  tops 
Horseradish 
Rhubarb 
Kale 
Rape 

Tomato  Toast. 
1  qt.  tomatoes 
Yz  t.  pepper 


Uncultivated 
Dandelions 
Mustard 
Sour  dock 
Purslane 
Pepper  cress 


2  t.  salt 
2  T.  butter 


Force  tomatoes  thru  strainer,  add  the  salt,  pepper,  butter  and 
cook  for  about  5  minutes.  Place  pieces  of  hot,  buttered  toast  on  a 
platter  and  pour  the  hot  tomato  over  them.  A  poached  egg  may  be 
put  upon  each  piece  of  toast. 

Green  Tomatoes.  —  Green  tomatoes  may  be  canned  or  stewed 
like  ripe  tomatoes  and  used  in  similar  ways.  They  may  also  be  pre- 
pared by  slicing,  dipping  in  flour  or  meal  and  browning  in  hot  fat. 


Green  Tomato  Mince  Meat. 
Yz  peck  green  tomatoes 

chopped 
Yz   peck  sour  apples,  pared 

and  chopped 
3  lb.  brown  sugar 
2  lb.  raisins 


1  c.  vinegar 
4  T.  flour 

1  c.  suet  chopped  fine 

2  t.   each   of   cinnamon,   all- 
spice and  cloves 


As  the  juice  collects  from  the  chopped  tomato,  drain  it  off.  Mix 
the  flour  with  the  sugar.    Mix  all  ingredients  and  cook  about  Y*  hour. 

Swiss  Chard.  —  The  leaves  of  the  chard  are  prepared  as  spinach 
or  any  kind  of  greens.  The  large  white  midrib  may  be  boiled  and 
used  as  celery  or  asparagus,  stewed,  creamed  or  as  salad.  It  may 
be  canned  for  winter  use. 


12 

Creamed  Radishes.  —  Pare  and  cook  in  boiling  water  until  tender. 
Serve  in  white  sauce. 

Stuffed  Potatoes.  —  Bake  potatoes,  cut  a  slice  from  top  of  each, 
or  cut  in  two  lengthwise,  and  remove  potato  from  skin.  To  six 
medium  sized  potatoes  add  salt,  pepper,  2  tablespoons  butter  and  3 
tablespoons  milk  or  cream.  Beat  until  the  potato  is  very  light.  Re- 
fill skins  and  brown  in  oven. 

Mashed  Potatoes.  — 
6  boiled  potatoes  1  t.  salt 

Milk  or  cream  3  T.  butter 

Cook  potatoes  in  their  jackets,  peel  and  mash,  add  butter  and  salt. 
Mix  thoroly  and  add  milk,  beating  vigorously.  Pile  lightly  in  a  hot 
dish  and  serve. 

Escalloped  Potatoes.  —  Wash,  pare  very  thin  and  cut  into  slices. 
Put  a  layer  in  a  buttered  baking  dish,  sprinkle  with  salt,  pepper,  and 
flour,  and  put  over  it  small  pieces  of  butter.  Repeat  these  layers 
until  dish  is  full.     Cover  with  milk  and  bake  until  potatoes  are  soft. 

Potato  Puffs.  — 

2  c.   mashed  potatoes  2  eggs 

-    3  T.  cream  or  milk  1  T.  butter 

Salt  and  pepper  as  needed 

Heat  potatoes  in  saucepan,  add  beaten  yolks  of  eggs,  cream  and 
seasonings.  Beat  until  well  mixed  and  potatoes  heated.  Carefully 
add  the  beaten  whites.  Pile  lightly  in  a  greased  baking  dish.  Bake 
in  oven  until  browned. 

Potato  Croquettes.  —  To  each  cup  of  mashed  potatoes  add  ]/% 
teaspoon  celery  seed,  a  few  grains  cayenne,  a  few  drops  of  onion 
juice  and  1  teaspoon  finely  chopped  parsley.  Mix  ingredients  thoroly. 
Shape  into  desired  forms,  roll  in  egg  and  crumbs.  Fry  in  deep  fat 
until  brown.  Meat  may  be  enclosed  in  center  of  croquette.  One- 
fourth  cup  of  grated  cheese  may  be  added  to  each  cup  of  potato. 

Creamed  Potatoes.  —  Dice  cold  boiled  potatoes.  Prepare  a  white 
sauce  of  the  desired  consistency,  add  salt  and  pepper.  Turn  the  po- 
tatoes into  this,  and  with  as  little  stirring  as  possible  heat  potatoes  thru. 

Escalloped  Potatoes.  —  Put  alternate  layers  of  sliced  hard  cooked 
eggs  and  cold  boiled  potatoes  in  a  greased  baking  dish.  Cover  each 
layer  with  white  sauce,  put  buttered  crumbs  on  top  and  bake  until 
browned. 


13 

Potatoes  An  Gratin. —  Put  a  layer  of  diced  cold  boiled  potatoes 
in  a  baking  dish.  Sprinkle  with  grated  cheese  and  diced  pimentos. 
Cover  with  white  sauce.  Repeat  until  dish  is  full.  Cover  with  but- 
tered crumbs,  if  desired,  and  bake  until  well  browned. 


FRESH  AND  DRIED  FRUITS 

Dried  Apple  Cobbler.  — 
lYz  c.  dried  apples  i  t.  cinnamon  or  nutmeg 

Yi  c.  sugar 

Wash  dried  apples  very  carefully,  soak  6  hours,  or  over  night. 
Cook  slowly  in  same  water  until  tender.  Add  sugar  and  place  in  bak- 
ing dish.  Sprinkle  more  sugar  and  cinnamon  or  nutmeg  over  top. 
Cover  with  the  crust  made  as  directed  below,  and  bake  until  brown 
in  a  moderate  oven.  Apricots,  prunes  or  peaches  may  be  substituted 
for  apples. 

Crust  for  Cobbler.  — 
i  c.  flour  iy2  T.  fat 

1/3  c.  milk  or  water  ]/2  t.  salt 

2  t.  baking  powder 

Mix  dry  ingredients  with  the  fat.     Add  the  milk  or  water. 

Rice  and  Apricot  Pudding.  — 

1  c.  rice  2  T.  fat 

1  t.  salt  y2  lb.  dried  apricots 

$y2  c.  boiling  water  y2  c.  sugar 

Wash  apricots  and  soak  over  night  in  sufficient  cold  water  to 
cover  them.  Cook  in  same  water  in  double  boiler  until  soft  and  add 
sugar.  Let  them  stand  some  time  in  the  sweetened  juice.  Put  a 
.layer  of  cooked  rice  in  buttered  baking  dish,  then  add  layer  of  apri- 
cots. Repeat  until  dish  is  full,  having  rice  on  top.  Dot  with  fat.  Re- 
serve 1  cup  of  juice  for  sauce.  Pour  remaining  juice  on  pudding  until 
it  may  be  seen  thru  top  layer,  using  a  little  water  if  necessary.  Bake 
about  15  minutes  in  a  moderate  oven.  Serve  with  a  sauce  made  of 
apricot  juice. 

Rhubarb  Pudding.  — 
4  c.  rhubarb  4     or     5     slices     bread, 

1  c.  sugar  buttered 


14 

Wash  the  rhubarb  and  cut  into  i-inch  lengths,  but  do  not  peel  it. 
Cut  the  slices  of  bread  into  cubes,  mix  lightly  with  the  rhubarb  and 
sugar  and  bake  in  a  buttered  baking  dish  about  20  minutes.  The  pan 
should  be  covered  during  the  first  10  minutes. 

Prune  Pie.  — 
y2  lb.  prunes  1  T.  flour 

1  t.  lemon  juice  1/3  c.  sugar 

Pie  crust 

Wash  prunes  and  soak  over  night  in  enough  water  ^to  cover.  Cook 
until  soft  in  same  water.  Remove  stones  and  cut  in  quarters.  Add 
lemon  juice  and  sugar  to  prunes.  Boil  down  the  liquor  to  1^  table- 
spoons. Line  a  pie  plate  with  pie  paste,  fill  with  prunes.  Pour  over 
liquor  and  dredge  with  flour.  Put  on  upper  crust  and  bake  in 
moderate  oven. 

Prune  Pudding.  — 

1  c.  cooked  prunes  %  t.  cinnamon 

1  c.  sugar  1  1/3  c.  boiling  water 

1  T.  lemon  juice  1/3  c.  cornstarch 

Add  sugar,  cinnamon  and  boiling  water  to  cooked  prunes.  Mix 
cornstarch  with  enough  cold  water  to  pour  easily  and  add  to  hot 
prune  mixture,  stirring  constantly.  Cook  directly  over  fire  until  thick, 
then  place  over  hot  water.  Add  lemon  juice  and  continue  to  cook  for 
20  minutes.  Stiffly  beaten  whites  of  one  or  two  eggs  may  be  folded 
in  if  desired.     Serve  cold  with  cream. 

Fruit  Whip.  —  Use  any  fruit,  which  may  or  may  not  be  a  left- 
over. Put  the  fruit  thru  the  strainer.  With  each  egg  white,  beaten 
stiff,  blend  j4  cup  of  the  fruit  pulp  and  2  or  more  tablespoons  of 
sugar.  To  fruit  having  little  flavor,  lemon  juice  may  be  added. 
Fruit  whip  may  be  served  plain,  with  fruit  juice,  soft  custard  or 
cream,  or  it  may  be  poured  into  a  buttered  baking  dish  set  in  a  pan 
of  water  and  baked  slowly  until  firm. 

Prune  Whip. — 
1/3  lb.  prunes  l/2  c.  sugar 

2  whites  of  eggs  y2  T.  lemon  juice 

Clean  and  soak  the  prunes.  Cook  them  till  tender.  Remove 
stones  and  rub  thru  a  strainer.  Add  the  sugar  and  cook  5  minutes, 
or  until  like  marmalade.     Beat  the  egg  whites  stiff  and  fold  in  the 


15 

cold  prune  pulp.  Add  lemon  juice.  Pour  into  buttered  baking  dish 
set  in  a  pan  of  water.  Bake  slowly  until  firm.  Serve  with  soft 
custard  made  with  the  yolks  of  eggs. 

Fruit  Croquettes.  — 

4  c.  stale  bread  crumbs  4  T.  sugar 

Yz  c.  cleaned  currants  or  any  leftover  fruit 
A  little  nutmeg  and  vanilla 
3  beaten  eggs  to  moisten  the  crumbs 

Form  into  cylinder-shaped  croquettes,  dip  in  egg,  then  in  dried 
crumbs.  Fry.  Drain  on  clean  manila  paper.  Serve  hot  with  a  sweet 
sauce. 

Rhubarb  Conserve.  —  Wash  and  cut  the  stalks  of  rhubarb  into 
i-inch  lengths.  To  each  cup  of  rhubarb  add  }i  cup  of  sugar,  stir 
constantly  and  cook  quickly  until  of  the  consistency  of  jam.  Add 
%  cup  of  chopped  nut  meats  to  1  cup  of  conserve  and  pour  at  once 
into  hot  glasses.  To  prevent  scorching,  it  may  be  necessary  to  start 
the  cooking  over  an  asbestos  mat.  The  conserve  thickens  on  cooling 
therefore,  it  is  best  to  test  the  consistency  by  removing  a  small  por- 
tion to  a  saucer. 

Fruit  Whip.  — 
l/2  box  gelatin  Juice  1  lemon 

Sugar  to  taste  2  c.  fruit  juice 

l/2  c.  cold  water 

Soak  gelatin  in  cold  water  and  dissolve  over  hot  water.  Strain 
into  this  the  fruit  juice  and  add  sugar.  Set  aside  until  partly  jellied. 
Then  whip  with  Dover  egg  beater  until  it  becomes  white  and  frothy. 


GELATIN 
Fruit  Jelly.  — 
2^2  T.  granulated  gelatin  y2  c.  fruit  juice  (lemon, 

Yi  cold  water  orange      and      lemon, 

2^2  c.  hot  water  cherries,  etc.) 

1  c.  sugar 

Soak  the  gelatin  in  cold  water  until  soft.  Make  a  sirup  by  boil- 
ing the  hot  water  and  sugar,  remove  from  fire  and  add  the  soaked 
gelatin.  When  the  mixture  is  partly  cool,  add  the  fruit  juice  and 
pour  into  a  mold,  which  has  been  wet  with  cold  water.     Chill  until 


i6 

firm  and  serve  with  or  without  cream.     To  remove  from  mold,  place 
for  an  instant  in  hot  water,  then  turn  out  on  dish. 

Apricot  Jelly.  — 

1/3  lb.   dried  apricots  Juice  1  lemon 

2  c.  cold  water  1      T.      granulated     gelatin, 
1  c.  sugar  soaked  in  yi  c.  cold  water 

Pick  over  and  wash  the  apricots.  Soak  in  the  cold  water  several 
hours  and  then  cook  in  the  same  water  until  soft.  Rub  thru  a  sieve, 
add  the  sugar  and  enough  water  to  make  2  l/2  cups.  Boil  1  minute, 
remove  from  fire,  add  the  soaked  gelatin  and  when  partly  cool,  the 
lemon  juice.  Pour  into  a  mold  which  has  been  wet  with  cold  water. 
Chill,  serve  with  or  without  cream. 

Prunes  or  peaches  may  be  substituted  for  the  apricots. 


LEGUMES 
Split  Pea  Loaf.  — 

4  c.  cooked  split  peas  1  beaten  egg 

2  c.  bread  crumbs  1  t.  minced  onion 

1   T.   minced  parsley,   celery.  Salt  and  pepper  to  taste 

or   other  flavoring  as   de- 
sired 

Mix  all  the  ingredients  together.  If  too  soft  to  hold  its  shape, 
add  more  bread  crumbs.  If  too  dry,  add  milk,  water  or  another  egg. 
Form  into  loaf.     Brown  in  oven. 

Boiled  Beans  and  Tomatoes.  — 

3  c.  cooked  navy  beans  2  T.  drippings 

1  c.  canned  tomatoes  1  T.  minced  onion 

1  T.  minced  parsley  or  celery  Salt  and  pepper  to  taste 

if  desired 

Add  tomatoes  to  beans  and  boil  x/-2.  hour.  Cook  onions  and  other 
seasonings  in  the  drippings,  add  to  the  beans. 

Bean  Polenta.  — 

4  c.  cooked  white  beans  %  t.  mustard 
1  J/2  T.  molasses                                      Y%  t.  pepper 

2  t.  vinegar 

Drain  the  water  from  cold  boiled  beans,  mash  them  fine,  and  mix 


17 

with  the  other  ingredients.     Form  the  mixture  into  cakes  and  brown 
on  both  sides  in  hot  greased  pan. 

Bean  Loaf.  — 
2   c   cooked   beans   put  thru  i    stalk  celery   or   y2   t. 

food  chopper  celery  seed 

2  c.  soft  bread  crumbs  4  T.  bacon  fat 

J/%  c.  chopped  onion  2  T.  flour 

y>  c.  water 

Melt  2  tablespoons  of  fat  in  a  frying  pan,  add  the  bread  crumbs, 
stirring  well  until  mixed  with  fat,  and  add  to  the  ground  beans.  Cook 
onion  in  remaining  2  tablespoons  of  fat,  and  add  flour  and  water  and 
boil.  Add  to  mixture  and  make  into  a  loaf.  More  bread  crumbs  may 
be  needed.  Bake  until  nicely  browned.  Thin  slices  of  bacon  placed 
over  top  of  loaf  while  baking  are  an  addition.  May  be  served  with 
tomato  sauce  or  bacon  gravy. 

Baked  Beans.  —  Soak  4  cups  of  beans  over  night  in  cold  water.. 
In  the  morning  add  fresh,  cold  water  and  cook  slowly  until  the  skins 
begin  to  burst.  Pour  off  water  and  put  beans  into  jar.  Bury  in  beans 
Y$  pound  of  fat  salt  pork.  To  1  cup  of  boiling  water  add  1  table- 
spoon of  salt,  1  tablespoon  of  molasses,  3  tablespoons  of  sugar  and 
pour  over  beans.  Add  enough  more  boiling  water  to  cover  beans  and 
add  more  if  needed  during  cooking.  Cover  the  bean  jar  and  bake 
slowly  for  from  6  to  8  hours.  Mustard  may  be  added  if  the  flavor  is 
desired,  and  less  sugar  may  be  used. 

Dried  Pea  Soup.  — 

1  c.  dried  peas  3  T.  fat 

2  qts.  cold  water  2  T.  flour 
y2  onion  ■  ij£  t.  salt 

%  t.  pepper  Small  piece  fat  salt  pork 

Soak  peas  several  hours  or  over  night,  drain,  add  water,  pork 
and  onion.  Simmer  several  hours  until  soft  and  run  thru  colander 
or  sieve.  Bind  with  butter  and  flour.  Add  salt,  pepper  and  milk  to 
give  desired  consistency. 

Jungle  Stew.  — 

iy2  c.  kidney  beans  1  onion 

y2  c.  macaroni  or  rice  4  T.  drippings 

1   c.  tomatoes  Seasoning  to  taste 


i8 

Wash  and  soak  beans  over  night.  Cook  until  tender.  Brown 
sliced  onions  in  frying  pan  with  drippings,  add  to  stew  with  tomatoes, 
seasoning  and  the  macaroni,  broken  into  bits.  Cook  until  macaroni 
is  well  done. 

Bean  Muffins.  — 

2  eggs  well  beaten  1/3  T.  fat,  melted 

1  c.  cold  boiled  bean  pulp  1  t.  salt 

1  c.  milk  2  c.  flour 

2  T.  baking  powder 

Combine  the  ingredients  in  the  order  in  which  they  are  given. 
Bake  the  muffins  in  greased  muffin  pans  for  20  or  25  minutes. 

Bean  Souffle.  — 

2  c.  boiled  bean  pulp  1  t.  onion  juice 

2  eggs  2  T.  chopped  parsley 

Beat  the  yolks  of  the  eggs  and  add  to  them  the  other  ingredients. 
Fold  in  the  well  beaten  whites  of  eggs.  Heap  mixture  lightly  in  a 
baking  dish.  Set  baking  dish  in  a  pan  of  water  and  bake  in  a  slow 
oven  for  20  minutes  or  until  it  sets.     Serve  at  once. 


MEAT  EXTENDERS 

Cottage  Pie.  —  Cover  the  bottom  of  a  greased  baking  dish  with 
mashed  potatoes.  Add  a  thick  layer  of  cold  roast  beef,  chopped  or 
cut  into  small  pieces,  seasoned  with  salt  and  pepper  and  onion  juice, 
and  moisten  with  some  of  the  gravy.  Cover  with  another  layer  of 
mashed  potatoes.  Bake  until  dish  is  heated  thru  and  potatoes  browned 
on  top. 

Minced  Meat  on  Toast.  —  Chop  or  grind  cold  meat,  heat  with 
some  of  the  gravy,  season  with  celery  salt  or  onion  juice.  Serve  on 
toast,  or  thin  slices  of  hot  corn  bread. 

Escalloped  Meat.  —  Into  a  baking  dish  put  alternate  layers  of 
macaroni  or  rice  and  chopped  or  ground  meat.  Pour  tomato  sauce 
or  gravy  over  each  layer.  Cover  with  buttered  crumbs  and  bake  until 
dish  is  heated  thru  and  crumbs  brown. 

Casserole  of  Rice  and  Meat.  —  Line  a  buttered  mold  with  cooked 
rice,  fill  center  with  chopped  cold  meat,  highly  seasoned  with  salt, 
pepper,  cayenne,  celery  salt,  onion  juice,  and  lemon  juice,  and 
moistened  with  stock  or  gravy.     Cover  meat  with  rice  and  then  cover 


19 

whole  dish  and  steam  from  30  to  45  minutes.     Serve  on  a  platter  sur- 
rounded with  sauce. 

Browned  Hash.  —  Mix  together  equal  parts  of  chopped  meat  and 
chopped  cold  boiled  potatoes.  Moisten  slightly  with  gravy  or  stock. 
Season  and  place  in  heated  frying  pan  containing  a  little  fat.  Press 
compactly  into  one-half  of  the  pan.  Heat  slowly  until  brown.  Turn 
on  a  platter  and  serve  with  sauce. 

Baked  Croquettes.  — 
3  c.  chopped  meat  1  t.  onion  juice 

3  c.  bread  crumbs  1  t.  salt 

2  c.  thick  white  sauce — 2  T.  Pepper  to  taste 

fat,  2  T.  flour,  1  c.  liquid 

Mix  cooked  meat  with  bread  crumbs,  add  sauce,  onion  juice  and 
seasonings.     Bake  in  a  baking  dish. 

Hungarian  Goulash.  —  Slice  a  peeled  onion  and  cook  until  brown 
in  drippings.  These  may  or  may  not  be  removed  when  brown.  Then 
add  about  1  l/2  pounds  of  lean,  uncooked  beef,  cut  into  i-inch  cubes 
and  stir  until  brown.  Put  into  a  baking  dish  or  casserole,  sprinkle 
with  flour  and  add  about  a  pint  of  stock  or  boiling  water,  l/2  teaspoon 
of  paprika,  and  salt  to  taste.  Cover  closely  and  cook  slowly.  More 
fat  may  be  added  to  that  in  the  frying  pan  and  potato  balls  browned 
in  it  and  added  to  the  meat  when  it  is  about  half  done,  or  the  potatoes 
may  be  placed  on  top  the  meat  and  cooked  until  tended.  More  onion 
may  be  added  if  desired.  The  gravy  may  be  thickened,  or  cream  may 
be  added  before  serving,  if  desired. 

Chicken  Pie.  —  Dress,  clean  and  cut  up  a  chicken.  Cover  with 
boiling  water,  then  reduce  heat  and  cook  slowly  until  tender.  Re- 
move from  bones.  Reduce  stock  to  about  2  pints.  Thicken  4  cups 
of  stock  with  flour  and  fat  blended  together.  Pour  as  much  of  this 
over  the  chicken  as  is  needed,  using  the  remainder  for  gravy.  Place 
the  mixture  in  baking  dish.  Drop  the  batter  from  spoon  on  top.  Bake 
until  the  crust  is  done. 

Crust  for  Chicken  Pie.  — 

2^2  c.  flour  (scant)  2  T.  shortening 

2  t.  baking  powder  1  c.  milk  (sweet) 

1  egg  1  t.  salt 

This  makes  a  thick  batter. 


20 

Brown  Stew.  ■ —  Cut  lean  beef  into  cubes  —  neck  beef  will  be 
found  quite  satisfactory  for  this.  Season  each  piece,  dredge  thoroly 
with  flour  and  brown  well  on  all  sides  in  a  frying  pan,  using  a  little 
suet  to  prevent  sticking  and  to  give  satisfactory  fat.  Add  sufficient 
hot  water  to  cover  meat  and  when  this  has  boiled  up  once,  turn  into 
a  double  boiler  and  cook  for  3  hours.  If  desired,  1  hour  before  the 
stew  is  finished,  any  vegetables  liked  may  be  added,  cutting  these  into 
cubes.  (Exception  —  potatoes  require  less  time  for  cooking).  If 
gravy  seems  thin,  pour  off  and  thicken. 

Corned  Beef  with  Vegetables.  — 

2  lbs.  brisket  of  corn  beef  y2  lb.  turnips 
y2  lb.  cabbage  1  lb.  carrots 
y2  lb.  rutabaga                                        1  onion 

Wipe  the  meat,  cover  with  cold  water  and  bring  slowly  to  the 
boiling  point.  After  boiling  5  minutes,  remove  the  scum  and  con- 
tinue cooking  just  below  the  boiling  point  for  about  3  heurs.  When 
the  meat  is  tender,  remove  it  and  cook  the  vegetables  in  the  water. 
Cut  these  in  pieces  of  uniform  size  and  cook  them  until  tender.  If 
small,  the  carrots  may  be  cut  in  halves ;  if  large,  in  quarters,  and 
other  vegetables  in  similar  size.  Cabbage  should  be  added  about  10 
minutes  later  than  the  others.  Serve  the  meat  on  a  large  platter  sur- 
rounded by  the  vegetables.  Almost  any  other  vegetables,  beets,  peas, 
etc.,  may  be  used  instead  of  part  of  those  named. 

Mock  Cutlets. — 

3  c.  chopped  meat  3  c.  cold  boiled  rice 
Salt  Pepper 

Meat  stock  or  milk  1   small  onion,  chopped 

Mix  all  together.  Shape  like  cutlets,  roll  in  egg  and  crumbs  and 
fry  in  deep  fat. 

Bacon  Puffs.  — The  bacon  or  salt  pork  that  is  boiled  with  vege- 
tables is  allowed  to  cool  and  become  firm.  It  is  sliced  thin,  dipped 
in  batter  and  browned  in  hot  fat. 

It  may  be  noted  that  no  meat  from  young  animals,  such  as  veal, 
lamb  or  young  chickens  is  included  in  the  meat-extender  dishes.  If 
young  animals  were  all  grown  to  maturity  the  meat  supply  ivould  be 
greatly  increased. 


21 


FISH  —  CANNED  AND  LEFTOVER 

Escallop ed  Fish.  — 

I  x/-2.  c.  cold  cooked  fish 

Y%  c.  (scant  J/>  c.)  buttered  bread  crumbs 

i  c.  white  sauce 

A  small  slice  of  onion  or  a  sprig  of  parsley  may  be  cooked  in 
sauce  and  removed  before  combining  with  the  fish.  Put  alternate 
layers  of  fish  and  white  sauce  in  buttered  baking  dish.  Cover  with 
buttered  crumbs  and  brown  in  oven. 

Creamed  Salmon.  —  To  the  amount  of  salmon  to  be  used  add  an 
equal  amount  of  white  sauce.     Serve  on  toast. 

Baked  Salmon  and  Peas.  — 

i  can  salmon  (2  c.)  1  can  peas 

Make  a  sauce  of  2  tablespoons  of  fat,  2  tablespoons  of  flour  and 
2  cups  of  milk,  or  milk  and  water,  or  milk  with  the  liquid  drained 
from  the  peas.  Add  peas  and  salmon  to  the  sauce.  Put  in  a  baking 
dish,  cover  with  buttered  crumbs  and  bake  20  minutes. 

Salmon  Loaf.  — 

1  lb.    can    salmon,    shredded  1     c.     mashed     potatoes     or 
fine  cooked  rice 

2  T.  melted  fat  1    or   2    c.    soft    stale    bread 

y2  c.  milk  crumbs 

Few  drops  lemon  juice  Salt  ■ 

Cayenne  1   T.  minced  parsley 

Soak  crumbs  in  the  milk.  Remove  oil,  bones  and  skin  from  fish. 
To  it  add  the  melted  fat,  seasoning  and  potatoes  or  rice.  Add  the 
soaked  crumbs.  Put  into  a  well  buttered  mold.  Steam  1  hour. 
Serve  with  white  sauce,  egg  sauce,  or  tomato  sauce. 

Salmon  Sauce.  — 

2  T.  fat  Salt 

2  T.  flour  -  Cayenne 

1  c.  (?)  milk  Strained  liquor  from  salmon 

Make  same  as  white  sauce  and  add  strained  liquor  from  salmon. 
Amount  of  milk  varies  with  amount  of  salmon  liquor  added.  (Any 
canned  fish  may  be  used  instead  of  salmon). 


22 


Toasted  Sardines.  —  Split  sardines  and  remove  bone.  Place  on 
buttered  toast  and  heat  thru.    Any  small  canned  fish  may  be  used. 

Egg  Sauce.  —  (To  use  with  fish).  To  each  cupful  of  white  sauce 
add  two  hard  cooked  eggs,  chopped  coarsely. 


SALT  FISH 

Salt  Fish  (mackerel  or  others).  —  Wash  fish  in  plenty  of  cold 
water  and  allow  it  to  soak  several  hours  in  cold  water.  Place  in  cold 
water  and  gradually  heat,  cooking  below  boiling  point  until  fish  is 
tender.     Season  well  with  butter,  or  an  egg  sauce  maybe  used. 

Creamed  Codfish.  — 
yh  c.  codfish  in  small  pieces  i  c.  white  sauce 

i  hard  cooked  egg 

Soak  codfish,  cook  until  salt  is  sufficiently  removed  and  fish  is 
tender.  To  white  sauce  add  fish  and  egg  cut  into  dice.  Parsley  makes 
a  pleasant  addition. 

Codfish  Balls.  — 
Y\  c.  salted  cod  ]/2  c.  potatoes 

j4  egg  Salt  if  needed 

Pepper 

Wash  the  fish  in  cold  water  and  break  into  small  pieces.  Wash 
and  pare  potatoes  and  cut  into  pieces.  Cook  the  fish  and  potatoes 
together  in  boiling  water  until  potatoes  are  soft.  Drain  and  shake  over 
the  fire  until  dry,  mash  with  a  fork,  add  the  beaten  egg  and  pepper. 
Add  more  salt  if  needed  and  beat  until  light.  Take  up  by  spoonfuls, 
mold  slightly  and  cook  in  deep  fat,  or,  shape  into  croquettes,  roll  in 
egg  and  crumbs  and  fry  in  deep  fat. 

Codfish  zvith  Rice  and  Tomatoes.  —  Soak  i  cup  of  codfish  over 
night.  Brown  in  fat,  add  i  cup  of  cooked  rice,  one  small  onion, 
chopped  fine,  and  I  cup  of  cooked  tomatoes.  Cook  until  codfish  is 
tender.     Add  seasonings. 

Escallop ed  Rice  with  Codfish.  — 

]/2  c.  uncooked  rice  %  c.  finely  shredded  codfish, 

34c.  grated  cheese  which  has  been  parboiled 

Buttered  crumbs  10  minutes 
i  c.  white  sauce 


23 

Cover  bottom  of  buttered  baking  dish  with  boiled  rice,  then  add 
codfish  and  cover  with  white  sauce.  Sprinkle  top  with  grated  cheese 
and  buttered  bread  crumbs.  Bake  in  moderate  oven  until  crumbs  are 
brown. 

Salt  Codfish  Hash.  — 

i^  c.  salt  codfish 

3  c.  chopped  potatoes  or  I  c.  rice  or  i  c.  broken  macaroni 

Pick  salt  cod  in  small  pieces.  Cook  potatoes  (rice  or  macaroni) 
and  fish  in  boiling  water  for  30  minutes  and  drain.  Put  into  a  hot 
greased  frying  pan  until  well  browned  on  under  side.  Smoked  fish 
may  be  substituted  for  codfish  if  desired. 

Cornmeal  Fish  Balls.  — 
2  c.  cold,  white  cornmeal  1  egg 

mush  1  T.  fat 

1  c.  shredded  codfish 

Pick  over  the  codfish  and  soak  it  to  remove  salt,  if  necessary. 
Combine  the  ingredients  and  drop  by  spoonfuls  into  hot  fat.  Drain 
on  porous  paper.  These  codfish  balls  compare  very  favorably  in  taste 
with  those  made  with  potato  and  are  more  easily  and  quickly  pre- 
pared. 

Fish  Chowder.  — 

iy2  oz.  (a  i^-inch  cube)  fat      %     lb.      (about     16)     soda 

salt  pork  crackers 

1  T.  chopped  onion  3  c.  diced  potatoes 

1  qt.  milk  )/2  lb,  salt  codfish  or  fresh  fish 

If  salt  fish  is  used,  break  in  small  pieces  and  soak  in  warm  water 
till  soft  and  some  of  the  salt  is  removed.  Cut  pork  into  small  pieces 
and  cook  till  a  delicate  brown,  adding  the  onions  during  the  last  part 
of  the  cooking.  To  the  pork  and  onions  add  the  potatoes.  Cover 
with  water  and  boil  till  tender.  Add  the  milk  and  fish  and  reheat. 
Add  the  crackers  just  before  serving. 

CHEESE 
Cheese  Custard.  — 
ix/2  c.  cottage  cheese  2  T.  milk 

]/2  c.  sugar  3  eggs 

1  t.  melted  fat  Lemon    or   vanilla    flavoring 

4* 


24 

Press  the  cheese  thru  a  colander  or  mash  to  a  paste ;  beat  the 
eggs  until  light ;  add  them  with  all  the  other  ingredients  to  the  cheese ; 
mix  until  smooth.  Place  in  a  baking  dish  and  bake  in  a  moderate 
oven  about  30  minutes.  This  is  so  high  in  nutritive  value  that  it 
should  form  the  main  dish  for  a  meal. 

English  Monkey.  — 
4  c.  bread  crumbs  %.  c.  cheese 

2  c.  milk  Salt  and  pepper  to  taste 

Heat  the  bread  crumbs  and  milk.  •  If  the  crumbs  are  not  well 
moistened,  add  water.  When  hot,  add  cheese  cut  in  small  pieces.  Re- 
move from  fire  and  stir  until  cheese  is  melted.  May  be  served  on 
toast. 

Cheese  Fondue.  — 

3  T.  finely  divided  cheese  1/3  c.  scalded  milk 
1/3  c.  stale  bread  crumbs  '  1  t.  butter 

1  egg  Salt 

Mix  all  the  ingredients  but  the  egg.  Add  yolk,  beaten  until  lemon 
colored.  Fold  in  the  stiffly  beaten  white.  Pour  into  a  buttered  bak- 
ing dish  and  bake  20  minutes  in  a  moderate  oven.  If  bread  crumbs 
are  stale,  more  milk  will  be  required. 

Welsh  Rarebit  No.  t.  — 

2  T.  flour  1  egg  yolk  if  desired 

1  c.  milk  Cheese  (  ?) 

2  T.  butter 

Prepare  a  white  sauce  with  flour,  butter  and  milk.  Add  cheese 
(finely  divided)  to  taste,  and  egg  yolk.     Remove  from  fire. 

Welsh  Rarebit  No.  2.  — 

]/2  c.  milk  or  cream  2  T.  butter 

24  c.  cheese  (finely  divided)  2  eggs 

Salt  and  pepper 

Melt  butter,  add  cheese  and  thoroly  mix.  Add  milk  slowly  and 
when  hot,  the  beaten  eggs.  Cook  until  thick  and  creamy.  Be  care- 
ful not  to  overcook.  (If  overcooked  the  cheese  will  become  stringy 
or  the  egg  may  separate).     Serve  on  wafers  or  toast. 


25 

Cheese  Souffle. — 

2  T.  butter  3  t.  flour 

3  eggs  34    c-  grated    or    finely    cut 
Salt  and  cayenne  cheese 

]/2  c.  scalded  milk 

Make  white  sauce  of  butter,  flour  and  milk.  Then  add  salt, 
cayenne  and  cheese.  Remove  from  fire,  add  well  beaten  yolks  of  eggs 
and  whites  beaten  until  stiff  and  dry.  Pour  into  a  buttered  baking 
dish  set  in  a  pan  of  water  and  bake  in  a  moderate  oven  about  20 
minutes. 

French  Rarebit.  —  Fill  a  baking  dish  with  alternate  layers  of 
bread  that  has  been  sliced,  spread  with  butter,  and  cut  into  small 
squares,  and  cheese,  either  grated  or  ground.  Moisten  this  thoroly 
with  a  mixture  made  in  the  following  proportions :  1  cup  of  milk, 
one  egg,  salt,  cayenne  pepper  and  mustard.  Bake  until  thoroly  heated 
thru  and  browned  on  top. 

Tomato-Cheese  Toast.  —  Sprinkle  grated  cheese  on  toast  and  put 
in  oven  to  melt  cheese.     Pour  over  it  tomato  sauce. 

Cheese  Sauce.  —  Add  grated  or  chopped  cheese  to  white  sauce  in 
the  proportion  of  about  4  tablespoons  of  cheese  to  1  cup  of  white 
sauce. 

RICE 
Boiled  Rice.  — 
1  c.  rice  i}4  t.-salt 

3  c.  boiling  water 

Wash  rice  by  placing  in  a  strainer  and  allowing  the  water  from 
the  faucet  to  run  thru  until  it  is  clean.  Add  rice  to  boiling  water  and 
boil  for  25  minutes. 

Save  the  water  that  is  drained  off  after  cooking  and  use  as  basis 
for  cream  soup  or  for  starching  clothes. 

Escalloped  Rice.  —  Put  a  layer  of  cooked  rice  in  a  greased  bak- 
ing dish,  cover  with  a  layer  of  grated  cheese  and  white  sauce.  Add 
other  layers  of  rice,  cheese  and  white  sauce  until  dish  is  filled.  Use 
enough  sauce  thoroly  to  moisten  rice.  Cover  with  buttered  crumbs 
and  brown  in  oven. 

Rice  Croquettes  No.  1.  — 
iy2c.  cooked  rice  3  T.  sugar 

Grated  nutmeg 

Shape  into  balls,  roll  in  egg  and  crumbs  and  fry  in  deep  fat. 


26 

Rice  Croquettees  No.  2.  — 

1  c.  cooked  rice  ^2  T.  fat 

3  T.  grated  cheese 

Shape  into  balls,  roll  in  egg  and  crumbs  and  fry  in  deep  fat. 

Rice  and  Dates.  — 

Mix  cooked  rice  and  stewed,  seeded  dates  and  serve  with  cream, 
or  serve  molded  rice  with  dates  on  top. 

Rice  with  Tomato  Sauce.  —  Prepare  tomato  sauce,  using  propor- 
tion of  2  tablespoons  of  fat  and  2  tablespoons  of  flour  to  1  cup  of 
tomato  juice.  Fill  baking  dish  with  layers  of  rice  and  sauce.  Cover 
with  buttered  crumbs  and  bake  until  crumbs  are  brown. 

Spanish  Rice.  — 

2  T.  fat  1  c.  uncooked  rice 

Fry  rice  until  brown.  Add  1  pint  water,  one  small  onion,  (chopped 
fine),  salt  and  pepper  and  1  pint  tomatoes.  Cook  for  30  minutes. 
Peppers  are  an  agreeable  addition. 

Rice  Pudding  No.  1.  — 

2  c.  milk  3  T.  sugar 

%  c.  seeded  raisins,  dates  or  3  T.  rice 

other  fruit  %  t.  salt 

Mix  ingredients  in  a  baking  dish  and  cook  in  a  very  slow  oven 
for  from  3  to  5  hours.  It  will  be  necessary  to  stir  occasionally  to 
prevent  rice  and  raisins  from  settling  to  bottom  of  dish.  If  raisins 
are  not  used,  some  flavoring  should  be  added. 

Rice  Pudding  No.  2.  — 
%  c.  rice  3  T.  sugar 

2  c.  milk  l/2  egg 

YA  t.  salt 

Cook  rice  in  milk  until  it  is  very  soft.  Add  other  ingredients 
and  turn  into  a  baking  dish.    Bake  in  a  moderate  oven  until  set. 

Rice  and  Cheese  Rarebit.  — 

%  c.  rice  2  T.  flour 

24  c.  cheese  i^t.  salt 

il/2  c.  milk  Ya,  t.  pepper 


27 

Boil  rice  in  plenty  of  water.  When  cooked  tender,  add  milk  and 
the  flour  mixed  with  %  cup  of  water.  Allow  this  to  boil,  add  salt 
and  pepper,  and  when  it  again  reaches  boiling  point,  remove  from 
fire  and  add  cheese  chopped  fine.  Stir  cheese  thru  the  hot  mixture 
until  it  melts.     Serve  on  toast. 

Rice  Griddle  Cakes.  — 

}i  c.  boiled  rice  2  T.  drippings 

2  c.  flour  5  t.  baking  powder 
iJ4c  liquid  1  t.  salt 

3  T.  sugar 

Mix  the  dry  ingredients.  Add  rice  to  the  liquid  ingredients.  An 
egg  may  be  added.  Combine  with  the  dry  ingredients  and  beat  well. 
Cook  by  tablespoons,  the  same  as  other  griddle  cakes. 

Boiled  Rice  with  Stewed  Cherries.  —  To  3  cups  of  steamed  rice 
add  2  cups  of  stewed  cherries.    Add  sugar  to  taste.    Serve  hot. 

Turkish  Pilaf.  — 

3  c.  rice  2  c.  meat  chopped  and  cooked 
1^  c.  tomatoes  ij4  c.  water 

Mix  rice  with  tomatoes  and  water,  place  alternate  layer  of  the 
mixture  of  chopped  meat  in  baking  dish,  cover  with  bread  crumbs, 
bake  until  brown  in  moderate  oven. 

Olla  Podrida.  — 
3  c.  boiled  rice  1^/2  c.  fried  onions 

2  c.  cooked  tomatoes  24  c-  grated  cheese 

Cover  the  bottom  of  baking  dish  with  rice.  Add  alternate  layers 
of  onions,  cheese,  tomatoes  and  rice.  Cover  with  crumbs  and  bake 
20  minutes. 

Tuna  Fish  or  Salmon  Salad  with  Rice.  —  Use  equal  amounts  of 
fish  and  rice.  Season  with  salt,  pepper  and  vinegar.  Stir  in  plenty 
of  salad  dressing  and  set  away  for  a  while  in  a  cool  place.  When 
ready  to  serve  add  a  little  crisp  celery,  finely  cut,  or  chopped  nastur- 
tium stems.  Serve  on  lettuce  leaves.  Two  or  three  small  strips  of 
pimento  arranged  on  the  top  adds  to  its  attractiveness. 

Egg  Salad  with  Rice.  —  Arrange  crisp  lettuce  leaves  on  plates. 
In  the  center  of  each,  place  a  generous  spoonful  of  cold  boiled  rice 
and  on  this  a  spoonful,  of  salad  dressing.  Arrange  on  top  of  this, 
slices  of  hard  cooked  egg. 


28 


CORNSTARCH 
Fruit  Pudding.  — 
y2  c.  fruit  juice  24  c-  water 

2  or  3  cloves  Sugar  to  taste 

Nuts  or  fruit  2  T.  cornstarch 

y8  t.  salt 

Heat  water,  juice  and  salt.  When  boiling,  stir  in  the  cornstarch 
which  has  been  mixed  with  a  little  cold  water.  Stir,  until  it  thickens, 
over  the  direct  flame.  Add  cloves  and  sugar.  Cook  x/2  hour  in  a 
double  boiler.  Remove  cloves.  Add  nuts  or  fruit  and  pour  into 
molds.     Chill  and  serve  plain  with  fruit  or  cream. 

Cornstarch  Pudding.  — 

2  c.  milk  2  egg  whites 
4  T.  cornstarch                                    ]/2  t.  vanilla 

y$  t.  salt  2  T.  sugar 

Mix  dry  ingredients  and  dilute  with  a  little  cold  milk.  Scald  the 
rest  of  the  milk  and  stir  into  this  mixture.  Cook  to  boiling  point  and 
stir  constantly  until  mixture  thickens  and  then  cook  in  double  boiler 
for  20  minutes.  Remove  from  fire  and  fold  in  the  beaten  whites  and 
flavoring.     Pour  into  cups.     Chill  and  serve  with  soft  custard. 

Caramel  Pudding.  — 

3  T.  cornstarch  y2    c.    medium   or   dark 
y2  c.  boiling  water  brown  sugar 

Mix  cornstarch  and  sugar.  Add  boiling  water,  stirring  constantly. 
Boil  for  5  minutes.     One-half  cup  of  nut  meats  may  be  added. 


TAPIOCA 
Rhubarb  Tapioca.  — 
4  c.  rhubarb  y2  c.  pearl  tapioca 

2  c.  sugar 

Soak  the  tapioca  over  night  in  cold  water.  Drain,  add  boiling 
water  and  cook  until  transparent.  Add  sugar,  and  rhubarb,  peeled 
and  cut  into  y2-'mch  pieces,  and  bake  until  rhubarb  is  tender.  Serve 
hot  or  cold  with  milk. 

Apple  tapioca  is  made  in  the  same  way. 


2g 

Fruit  Tapioca.  —  Boil  l/2  cup  of  minute  tapioca  in  3  cups  of 
liquid  (fruit  juice  and  boiling  water)  until  clear,  adding  more  liquid 
if  necessary.  Then  add  sugar  and  fruit  juice  as  desired.  Cool  and 
serve  with  cream. 

Jelly  may  be  substituted  for  fruit  juice. 

Fig  Tapioca.  — 
1/3  cup  minute  tapioca  il/2  c.  water 

J4  lb.  diced  figs  y±  c.  light  brown  sugar 

Speck  of  cinnamon 

Mix  the  tapioca,  sugar,  figs  and  water.  Boil,  then  cook  in  double 
boiler  1  hour.  Add  y2  cup  of  nuts  and  y2  teaspoon  of  vanilla.  Serve 
cold  with  whipped  cream. 

Chocolate  Tapioca  Pudding.  — 

y$  c.  pearl  tapioca  y2    c.    sugar 

3  c.  scalded  milk  Pinch  salt 

1  t.  vanilla  1   sq.  chocolate,  grated 

Soak  tapioca  in  cold  water.  Drain,  add  to  hot  milk.  Mix  sugar 
and  chocolate  and  mix  with  milk.     Cook  until  tapioca  is  transparent. 

Tapioca  Au  G  rat  in.  — 

1  qt.  water  1  c.  tapioca 

1  onion,  cut  fine  ]A  c.  milk  or  cream 

1  T.  chopped  pimento  1  T.  fat 

Heat  water  to  boiling  point,  then  add  the  tapioca,  stirring  well. 
Cook  all  together  10  minutes.  Add  salt  and  paprika  to  taste.  Turn 
into  baking  dish.  Cover  the  top  with  grated  cheese  and  put  in  oven 
until  cheese  is  brown.     Serve  very  hot. 

Caramel  Pudding.  — 

1  pt.  boiling  water  1  c.  medium  or  dark  brown 
1  egg  sugar 

y2  t.  fat  %  t.  vanilla 

y2  c.  tapioca  Pinch  of  salt 

While  water  is  boiling,  add  salt,  then  tapioca.  Cook  in  double 
boiler  until  clear.  Add  fat,  to  which,  when  melted,  add  sugar.  Cook 
2  minutes.  Remove  from  fire  and  allow  to  stand  while  beating  egg 
very  light.    Add  vanilla  and  beat  in  egg  with  fork.     Serve  Cold. 


30 


HOMINY 

Lye  Hominy.  —  Select  sound,  white  corn.  To  every  gallon  of 
corn  use  I  tablespoon  of  concentrated  lye.  Cover  the  corn  with  water. 
Boil  slowly  until  the  skin  comes  off  easily  and  the  dark  tips  on  the 
grains  begin  to  come  out.  Wash  thoroly.  Let  soak  (preferably  over 
night)  in  cold  water;  drain;  return  to  the  kettle  and  boil  in  plenty  of 
water  until  tender;  put  in  a  stone  jar  and  set  in  a  cool  place  and  it 
will  keep  for  several  days.  It  may  be  canned  and  kept  as  long  as 
desired. 

Soda  Hominy.  —  Cover  the  corn  with  water.  Add  i  tablespoon 
of  baking  soda  for  each  cup  of  corn.  Boil  till  hulls  are  softened  and 
may  be  removed  easily.  Drain  off  the  soda  water  and  wash  in  cold 
water.  Rub  between  the  hands  to  remove  any  hulls.  Wash  repeatedly 
till  all  hulls  are  gone..  Add  boiling  water  to  the  corn  and  boil  until 
thoroly  cooked. 

Creamed  Hominy.  —  Reheat  cold  cooked  hominy  in  hot  white 
sauce.     Parsley  or  a  small  amount  of  grated  cheese  may  be  added. 

Hominy  Balls.  —  Shape  cooked  hominy  into  balls  —  mold  with 
white  sauce  and  season  with  cheese  —  or  mold  with  tomato  sauce. 
Roll  in  egg  and  crumbs.  Fry  in  deep  fat.  Cold  hominy  may  be  mixed 
with  egg,  made  into  balls  and  cooked  in  deep  fat. 

Hominy  and  Bacon.  —  Cut  up  several  slices  of  bacon  into  small 
pieces.  Fry  until  crisp  and  stir  the  hominy  into  this.  Heat  thru 
thoroly. 

MACARONI 

Macaroni  should  be  broken  in  small  pieces  and  added  to  boiling 
salted  water.  Cook  20  to  30  minutes  until  the  starchy  taste  is  gone. 
Drain. 

Macaroni  with  Oysters.  —  Put  a  layer  of  cooked  macaroni  in  a 
buttered  baking  dish,  then  a  layer  of  oysters,  season  with  butter,  salt 
and  pepper.  Add  a  layer  of  white  sauce.  Repeat  until  the  dish  is 
full.  Cover  with  buttered  crumbs  and  bake  until  crumbs  are  brown 
and  the  whole  dish  heated  thru. 

Macaroni  Italian  Style.  —  Prepare  a  sauce,  using  2  tablespoons 
of  fat,  2  tablespoons  of  flour,  and  y2  cup  each  of  brown  stock  and 
tomato  juice.  Cook  a  slice  of  onion  in  it,  then  remove.  Season  with 
salt  and  paprika.  Then  add  cooked  macaroni  and  y2  cup  of  grated 
cheese.  Sift  with  fork  until  sauce  and  cheese  are  thoroly  mixed  with 
macaroni  and  serve  hot. 


3i 

Macaroni  with  Chicken  (or  other  meat).  —  Cook  a  chicken  until 
tender.  Remove  meat  from  bones  and  pick  apart.  Make  a  sauce  of 
the  chicken  broth.  Place  alternate  layers  of  chicken,  cooked  macaroni 
and  sauce  in  a  baking  dish.  Repeat  until  dish  is  full  and  pour  a  cup 
of  cream  over  all.  Cover  with  buttered  crumbs  and  bake  until  heated 
thru  and  crumbs  are  browned. 

Macaroni  with  Tomatoes  and  Peppers.  —  Put  a  layer  of  cooked 
macaroni  in  a  greased  baking  dish,  then  a  layer  of  sliced  tomatoes. 
Sprinkle  with  chopped  green  peppers.  Cover  with  a  layer  of  thin 
tomato  sauce.  Repeat  until  the  dish  is  full.  Cover  with  buttered 
crumbs  and  bake. 

Macaroni  with  Tomato  Sauce.  —  Prepare  tomato  sauce,  using  2 
tablespoons  of  fat  and  2  tablespoons  of  flour  to  1  cup  of  tomato  juice. 
Fill  baking  dish  with  layers  of  cooked  macaroni  and  tomato  sauce. 
Cover  with  crumbs  and  brown  in  oven. 


CORNMEAL 

Cornmeal  Mush*  — 

iy2  cornmeal  6  c.  boiling  water 

2  t.  salt 

Sift  cornmeal  slowly  into  boiling,  salted  water,  stirring  constantly 
to  prevent  it  from  lumping.     Boil  10  minutes,  then  cook  in  double 
boiler  or  fireless  cooker  3  to  5  hours. 

Polenta*  — 
24  c.  cornmeal  24  t.  salt 

3  c.  water  1  T.  grated  cheese 

Boil  ingredients,  with  the  exception  of  cheese,  and  finish  cooking 
in  double  boiler  from  3  to  5  hours,  or  cook  over  a  free  flame  for  y2 
hour.  Add  grated  cheese  ;  pour  into  pans  and,  when  cold,  cut  in  squares 
and  fry  in  deep  fat. 

Scrapple.  — 
24  c.  cornmeal  1/3  lb.  pork  with  bone 

Salt  and  pepper  (shoulder,    neck    or    ham 

shank) 


*  United    States    Department    of    Agriculture,     Farmers'    Bulletin    565 
Cornmeal  as  a  Food  and  Ways  of  Using  It. 


32 

Cook  pork  in  water  until  the  meat  can  be  easily  removed  from 
the  bone.  Remove  meat.  Boil  down  the  broth  to  about  a  quart  or 
add  water  to  bring  it  up  to  this  amount.  Cook  cornmeal  in  this.  Add 
meat  finely  chopped,  and  seasonings.  Pour  into  pans ;  when  cold, 
cut  in  slices  and  brown  in  hot  fat. 

Meat  and  Cornmeal  Croquettes.  — 
i  c.  white  cornmeal  mush  i  c.  chopped  meat. 

Few  drops  onion  juice  Salt  and  pepper 

Combine  the  ingredients  and  drop  by  spoonfuls  into  hot  fat. 
White  cornmeal  may  be  very  satisfactorily  combined  with  any  kind 
of  cold  meat  to  make  croquettes.  In  general,  cornmeal  croquettes 
need  not  be  egged  and  crumbed  like  ordinary  croquettes,  for  the 
hardening  of  the  cornmeal  on  the  surface  of  the  mixture  forms  the 
necessary  crust. 

Southern  Corn  Bread.  — 

2  c.  cornmeal  i  t.  salt 

il/i  c.  thick  sour  milk  i  egg 

Y$  t.  soda  3  t.  melted  drippings 

Beat  egg  in  mixing  bowl,  add  milk,  sift  in  meal  with  soda  and 
salt,  and  add  melted  fat.  Beat  quickly  until  well  mixed,  pour  into 
hot  well  greased  pan  and  bake  in  a  moderate  oven.  Cut  in  squares 
and  serve  hot.  Egg  may  be  omitted.  If  sweetened  corn  bread  is  pre- 
ferred, use  yellow  corn  meal  and  add  3  tablespoons  of  sugar. 

Rice  and  Cornmeal  Muffins.  — 
1  c.  cooked  rice  5  t.  baking  powder 

1  c.  flour  1)4  c  liquid 

1  t.  salt  3  T.  melted  drippings 

1  c.  cornmeal 

Mix  and  sift  the  dry  ingredients  together.  Add  rice  to  liquid 
ingredients  and  combine  the  two  mixtures.  Beat  and  pour  into  muffin 
pans  and  bake. 

r 

Corn  Bread.  — 

1  c.  cornmeal  1  egg 

y2  t.  salt  4  t.  baking  powder 

*4  c.  sugar  2/3  c.  milk 

I  c.  white  flour  *4  c-  melted  fat 


33 

Mix  dry  ingredients,  add  beaten  egg,  melted  fat  and  liquid.  Mix 
thoroly.     Bake  in  a  greased  pan  in  a  moderate  oven. 

Roast  Pork  zvith  Batter  Pudding.  —  A  dish  corresponding  to  the 
Yorkshire  pudding,  which  is  frequently  served  with  roast  beef,  can 
be  made  out  of  cornmeal  to  serve  with  roast  pork. 

Y\  c.  cornmeal  y2  t.  salt 

i  c.  milk  2  eggs 

Mix  the  milk,  cornmeal  and  salt  and  cook  them  about  10  minutes. 
After  the  mixture  has  cooled,  add  the  eggs  well  beaten.  Grease  gem 
tins  thoroly,  allowing  to  each  tin  about  I  teaspoon  of  fat  from  the 
roast  pork.  Bake  in  a  moderate  oven,  basting  occasionally  with  the 
drippings  of  the  pork. 

Cornmeal  Mush  zvith  Fruit.  —  Cornmeal  mush  is  often  served 
with  dried  fruits,  particularly  with  figs  and  dates.  In  preparing  such 
fruit  for  use  with  mush  it  is  usually  necessary  to  soften  it.  This  can 
be  accomplished  easily  by  washing  the  fruit  and  then  heating  it  in 
a  slow  oven.  As  a  result  of  the  heat  the  water  remaining  on  the  fruit 
is  absorbed  and  the  fruit  softened  and  also  dried  on  the  surface. 

Buttermilk  Cornmeal  Mitsh*  —  Cornmeal  cooked  in  buttermilk 
makes  a  dish  that  resembles  cottage  cheese  in  flavor.  It  may  be  eaten 
hot,  but  is  especially  palatable  when  served  very  cold  with  cream.  For 
this  purpose  it  is  sometimes  molded  in  cups.  In  making  it,  allow  i 
part  of  cornmeal  to  6  parts  of  buttermilk,  and  I  teaspoon  of  salt  to 
each  cup  of  meal. 

Cornmeal  Dumplings.  — 
2  c.  cornmeal  Boiling  water 

i  t.  salt  Flour  for  dredging 

Mix  the  meal  and  salt.  Pour  boiling  water  over  the  meal  and 
stir  thoroly,  using  water  enough  to  make  a  thick  paste.  Form  por- 
tions of  the  paste  into  flat  dumplings  about  3  inches  in  diameter. 
Have  ready  a  kettle  of  boiling  water  and  drop  the  dumplings  in  care- 
fully, cover  and  cook  20  minutes.  These  dumplings  are  often  cooked 
with  turnips  tops  or  other  greens,  with  or  without  the  addition  of 
ham  bone  or  a  piece  of  fat  pork. 

Ash  Cake.*  — 

1  qt.  cornmeal  t  T.  lard  or  other  shortening 

2  t.  salt  Boiling  water 


34 

Scald  the  meal.  Add  the  salt  and  shortening,  and,  when  the 
mixture  is  cool,  form  it  into  oblong  cakes,  adding  more  water  if  neces- 
sary. Wrap  the  cakes  in  cabbage  leaves,  or  place  one  cabbage  leaf 
under  the  cakes  and  one  over  them,  and  cover  them  with  hot  ashes. 

Hoecake*  —  Hoecakes  are  made  out  of  cornmeal,  water  and 
salt.  They  were  originally  baked  before  an  open  fire  on  a  board  which, 
for  convenience,  had  a  long  handle  attached  to  it.  At  present  they 
are  cooked  slowly  and  on  both  sides  on  a  well  greased  griddle. 

Com  Dodger.*  —  The  corn  dodger  is  like  the  hoecake  except  it 
usually  contains  a  small  amount  of  fat.  The  meal  is  scalded  and  when 
cool  is  formed  into  cakes  and  cooked  in  a  hot  oven. 

Crackling  Bread*  — 
i  qt.  cornmeal  2  t.  salt 

1  pt.  cracklings  Boiling  water 

Mix  the  cornmeal  and  salt;  pour  over  this  mixture  enough  boil- 
ing water  to  moisten,  but  not  enough  to  make  a  mush.  When  the 
meal  has  cooled,  work  the  cracklings  into  it  with  the  fingers.  Form 
the  dough  into  cakes  about  4  inches  long,  2  inches  wide,  and  1  inch 
thick;  bake  for  30  minutes.  This  bread,  because  of  its  large  percentage 
of  fat,  is  eaten  without  butter,  and  should  be  served  very  hot. 

"Cracklings"  like  "scraps"  is  a  name  given  to  the  crisp,  brown 
meat  tissue  left  after  lard  is  "tried  out."  Cracklings  consist  of  con- 
nective tissue  with  a  large  amount  of  fat  adhering  to  it. 

Spider  Com  Bread.  —  * 
iyi  c.  cornmeal  1  t.  salt 

2  c.  sour  milk  2  eggs 

1  t.  soda  2  T.  fat 

Mix  the  dry  ingredients.  Add  the  eggs  well  beaten  and  the  milk. 
Place  the  fat  in  a  frying  pan,  melt  it,  and  grease  the  pan  well.  Heat 
the  pan  and  turn  in  the  mixture.  Place  in  a  hot  oven  and  cook  20 
minutes. 

Zuni  Indian  Bread.  —  * 

1  c.  white  cornmeal  1  t.  salt 

1  c.  yellow  cornmeal  l/%  t.  cayenne 

1  c.  water  1  c.  chopped  suet 

Mix  all  well  together;  form  into  rolls  about  5  inches  long;  roll 
in  greased  paper;  and  bake  in  a  moderate  oven  1  hour.     Serve  hot. 


35 

The  habit  among  the  Indians  was  to  roll  these  cakes  in  the  husks 
of  corn,  a  method  which  is  sometimes  followed  by  campers. 

Corn  Muffins  with  Dates.  —  * 

i  c.  white  cornmeal  i  c.  wheat  flour 

2  T.  brown  sugar  4  t.  baking  powder 

1  t.  salt  1  egg 

2  T.  fat  x/2  c.  dates  cut  into  small 
1)4  c.  milk  pieces 

Cook  together  the  first  five  ingredients  for  10  minutes.  When  cool, 
add  the  egg,  the  dates,  and  the  flour  sifted  with  the  baking  powder. 
Beat  thoroly  and  bake  in  muffin  pans  in  a  quick  oven,  or  bake  in  a 
loaf.  The  bread  will  keep  in  good  condition  longer  if  the  dates  are 
cooked  .with  the  cornmeal  and  other  ingredients  in  the  double  boiler. 

Custard  Corn  Cake.  — 
2  eggs  2  c.  sweet  milk 

Y\  c.  sugar  1  2/3  c.  cornmeal 

1  t.  soda  1/3  c.  wheat  flour 

1  t.  salt  2  T.  fat 

1  c.  sour  milk 

Beat  the  eggs  and  sugar  together  thoroly.  Sift  the  flour,  soda, 
and  salt  together  and  mix  with  the  meal.  Mix  all  the  ingredients  but 
the  fat.  Melt  the  fat  in  a  deep  pan,  using  plenty  on  the  sides.  Pour 
in  the  batter.  Bake  from  20  to  30  minutes.  When  cooked  there  should 
be  a  layer  of  custard  on  top  of  the  cake  or  small  bits  of  custard  dis- 
tributed thru  it. 

Cornmeal  and  Hominy  Bread.  — 
1  c.  cooked  hominy  1  c.  white  cornmeal 

1  c.  milk  2  eggs 

1  T.  melted  fat  il/2  t.  salt 

Mix  the  ingredients  and  bake  30  minutes  in  a  mderate  oven. 

Apple  Corn  Bread.  — 

2  c.  white  cornmeal  1  t.  baking  powder 
2  T.  sugar                                     1  2/3  c.  milk 

l/>  t.  salt  3  tart  apples  pared  and  sliced 

Mix  the  dry  ingredients,  add  milk,  and  beat  thoroly.     Add  the 


36 

apples.     Pour  into  a  well  buttered  shallow  pan  and  bake  30  minutes 
in  hot  oven. 

Spoon  Bread.  — 

1  pt.  milk  2  eggs 
Cornmeal  Salt 

Heat  milk.  When  hot,  stir  in  cornmeal  and  cook  to  a  smooth 
mush  that  will  pour  rather  than  drop  from  the  spoon.  Take  from 
tire,  add  salt  and  yolks  of  eggs,  one  at  a  time,  stirring  constantly. 
Then  fold  in  the  beaten  whites  of  the  eggs  and  bake  in  a  moderate 
oven  y2  hour.     Serve  at  once  in  baking  dish. 

Fruit  Spoon  Bread.  —  Add  to  the  spoon  bread,  as  made  in  the 
preceding  recipe,  any  fruit  that  is  in  season.  Cooked  dried  prunes, 
apricots  or  peaches  may  be  used. 

Cornmeal  Pancakes.  — 

2  c.    flour  Va  c.  sugar 

]/2  c.  corn  meal  iy2  c.  boiling  water 

l}4  T.   baking  powder  1/4  c.  milk 

il/2  t.  salt  1  egg 

2  T.  fat 

Add  meal  to  boiling  water  and  boil  5  minutes.  Turn  into  bowl, 
add  milk  and  remaining  dry  ingredients  mixed  and  sifted,  then  the 
egg  well  beaten  and  the  fat.     Cook  on  a  griddle. 

Cornmeal  and  Wheat  Waffles.  — 
lx/2  c.  water  l%  T.  baking  powder 

y2  c.  cornmeal  il/2  t.  salt 

il/2   c.  milk  Yolks   2   eggs 

3  c.  flour  Whites  2  eggs 
3  T.  sugar                                              2  T.  melted  fat 

Cook  the  meal  in  boiling  water  20  minutes.  Add  milk,  dry  in- 
gredients mixed  and  sifted,  yolks  of  2  eggs  well  beaten,  fat  and  whites 
of  eggs  beaten  stiff.     Cook  on  a  greased  waffle  iron. 

Cornmeal  and  Rice  Waffles.  — 

y2  c.  cornmeal  1  T.  melted  fat 

y2   c.  flour  y2  t.  soda 

1  c.  boiled  rice  1  t.  salt 

2  eggs  well  beaten  1  c.  sour  milk 


37 

Sift  together  the  flour,  soda  and  salt.  Add  the  other  ingredients 
and  beat,  thoroly. 

Fruit  Gems.  — 

i  c.  cornmeal  y2  c.  raisins 

il/2  c.  milk  y2  c.  currant 

i  t.  salt  i  t.  baking  powder 

Cook  the  meal  and  salt  in  the  milk  for  a  few  minutes.  When 
cool  add  the  baking  powder  and  beat  thoroly.  Add  the  fruit  and  bake 
in  well  greased  muffin  tins. 

Cornmeal  and  Fig  Pudding.  — 
i    c.  cornmeal  I    c.    finely    chopped    figs    or 

i  c.  molasses  any   other   dried    fruit 

6  c.  milk  (or  4  of  milk  and      2  eggs 
2  of  cream)  1  t.  salt 

Cook  the  cornmeal  with  4  cups  of  the  milk,  add  the  figs  and  salt. 
When  the  mixture  is  cool,  add  the  eggs  well  beaten.  Pour  into  a 
buttered  pudding  dish  and  bake  in  a  moderate  oven  for  3  or  more 
hours.  When  partly  cooked  add  the  remainder  of  the  milk  without 
stirring  the  pudding. 

Indian  Meal  Doughnuts.  — 

yA  c.  milk  24  c.  sugar 

\y2  c.  very  fine  white  corn-  2  eggs  well  beaten 

meal  1   t.  cinnamon 

1*4  c.  wheat  flour  2  t.  baking  powder 

y  c.  fat  1  level  t.  salt 

Put  milk  and  meal  into  a  double  boiler  and  heat  together  for  about 
10  minutes.  Add  the  fat  and  sugar  to  the  meal.  Sift  together  the 
wheat  flour,  baking  powder,  cinnamon  and  salt.  Add  these  and  the 
eggs  to  the  meal.  Roll  out  on  floured  board.  Cut  and  cook  in  deep 
fat. 

Indian  Pudding.  — 
1  qt.  milk  y2  t.  salt 

1  c.  cornmeal  1  t.  cinnamon 

y  c.  currants  or  raisins  .  y2  c.  flour 

I  c.  chopped  suet  1  t.  baking  powder 

y3  c.  molasses 


38 

Make  a  smooth  mush  with  milk  and  cornmeal.  Then  add  cur- 
rants, suet,  and  sifted  dry  ingredients.  Mix  thoroly.  Turn  into 
greased  molds  and  steam  3  hours. 

BREAD 
Potato  Bread.  — 

y2  lb.  uncooked  potato  2.y2  c.  flour 

1  t.  salt  %  cake  compressed  yeast 

1  t.  sugar 

Boil  the  potatoes  in  skins.  Drain,  dry,  peel  and  mash.  Add  the 
salt  and  sugar.  Blend  the  yeast  in  1/3  cup  of  the  water  which  was 
drained  from  the  potatoes.  Beat  this  into  the  potato,  then  knead  in 
the  flour  to  make  a  stiff  dough.  Form  into  a  loaf  and  let  rise  till 
thoroly  light.     Bake  from  50  minutes  to  1  hour. 

Rice  Bread.  — 
y2  c.  rice  cooked  in  il/2  c.  it.  sugar 

water  *4  cake  compressed  yeast 

1  t.  salt  softened  in  2  T.  water 

1  t.  fat 
Flour 

Mix  all  ingredients  thoroly,  adding  sufficient  flour  to  make  a  stiff 
dough.     Form  into  a  loaf  and  bake  when  well  risen. 

Oatmeal  Bread.  — 

1  c.  water  il/2  c.  rolled  oats 

1  t.  salt  iy2  t.  sugar 

1%.  to  1^2  c.  flour  %  cake  compressed  yeast 

Blend  the  yeast  with  2  tablespoons  of  the  water.  Heat  the  re- 
mainder of  the  water  to  boiling  and  pour  over  the  oatmeal,  salt  and 
sugar,  scalding  thoroly.  '  This  may  be  done  in  a  double  boiler  and  kept 
hot  for  5  to  10  minutes.  Cool  to  lukewarm,  stir  in  the  yeast,  then 
add  flour  to  make  a  fairly  stiff  dough.  Make  into  a  loaf  at  once  and 
when  double  in  bulk  bake  thoroly,  at  least  1  hour.  Bread  may  be 
made  using  a  larger  amount  of  rolled  oats  and  a  smaller  amount  of 
flour,  but  naturally,  the  greater  the  proportion  of  rolled  oats  used  the 
closer  the  texture  of  the  bread  will  be. 

Generally  speaking,  the  most  satisfactory  results  are  obtained 
by  using  these  various  materials  in  the  making  of  quick  breads  such 
as  muffins,  biscuits,  etc.,  and  a  few  directions  are  given ; 


39 

Oatmeal  Muffins.  — 
2  c.  rolled  oats  i  c.  flour 

Y  t.   salt  i   T.  molasses 

i    T.    fat  i  c.  milk 

2  t.  baking  powder 

Bake  in  muffin  pans. 

Oatmeal  Hoecake.  — 
4  c.  rolled  oats  4  T.  cornmeal 

i  t.  salt 

Scald  with  2  cups  of  boiling  water,  stirring  over  the  fire  for  a 
moment  until  the  mass  thickens  to  a  mush.  When  cool  enough  to 
handle,  form  into  cakes  by  rolling  into  balls  about  the  size  of  an  egg, 
then  flattening  these  out  to  about  %  inch  in  thickness.  By  first  dip- 
ping the  hands  in  water,  the  cakes  may  be  made  without  much  trouble 
from  sticking.  Place  the  cakes  in  a  hot,  well  greased  pan  and  con- 
tinue the  heating  either  in  the  oven  or  on  top  of  the  stove,  until  the 
under  sides  begin  to  brown.  Turn  them  over,  place  pan  in  medium  hot 
oven  and  bake  for  45  minutes. 

Southern  Corn  Pone.  — 
\x/2  c.  white  cornmeal  1  c.  boiling  water 

2  T.  milk  1  t  salt 

Add  the  salt  to  the  meal  and  scald  with  the  boiling  water,  stirring 
well.  Add  enough  milk  to  hold  the  ingredients  together.  When  cool 
enough  to  handle,  form  into  cakes  by  rolling  into  balls  in  the  hands 
and  flattening  these  down  to  about  y2  inch  in  thickness.  Have  ready 
a  pan  well  greased,  place  over  the  fire  and  add  the  pones,  dipping  a 
little  of  the  shortening  over  the  tops  of  the  pones.  Leave  the  pan 
over  the  fire  until  the  bread  is  browning  slightly  and  then  set  in  a  hot 
oven  and  finish  baking  for  from  30  to  45  minutes  on  the  upper  grate. 

Bread  Crumb  Croquettes,  No.  1.  — 

4  c.  crumbs  ffom  stale  bread 
Yi  c.  any  leftover  vegetable  or  meat 
Seasoning 

Milk,  water  or  stock  to  moisten  the  crumbs 
Form  into  cylinder-shaped  croquettes,  dip  in  egg  then  in  dried 
crumbs.    Fry.    Drain  on  clean  manila  paper,    Serve  hot, 


40 

Bread  Crumb  Croquettes,  No.  2.  —  See  Fruit  Croquettes. 

Bread  Crumb  Griddle  Cakes.  — 
iy2  c.  fine  stale  bread  crumbs  ]/2  t.  salt 

y2  c.  scalded  milk  2  T.  melted  fat 

2  eggs  y2  c.  flour 

4  t.  baking  powder 

Add  milk  and  fat  to  crumbs  and  allow  them  to  soak  until  soft. 
Add  beaten  eggs,  then  the  flour  which  is  sifted  with  the  salt  and  bak- 
ing powder. 

GRAHAM  FLOUR 

Steamed  Graham  Pudding.  — 
34  c.  butter  y2  c.  molasses 

y2  t.  soda  y2  c.  milk 

1  egg  1     c.     chopped     raisins, 

1  t.  salt  dates  or  figs 

i/^  c.  graham  flour 

Mix  butter,  molasses,  milk  and  beaten  eggs  and  the  dry  in- 
gredients.   Turn  into  a  buttered  mold  and  steam  2  y2  hours. 

Graham  Biscuits.  — 

iy2  c.  graham  flour  1  c.  liquid 

iy2  c.  white  flour  3  T.  fat 

\y2  t.  salt  6  t.  baking  powder 

Mix  and  sift  the  dry  ingredients.  Mix  the  lard  evenly  thru  by 
cutting  with  two  knives,  or  by  rubbing  lightly  with  the  fingers.  Add 
the  liquid,  mixing  with  a  knife.  Turn  the  mixture  on  floured  bread 
board.  Roll  or  pat  to  y2  inch  thickness.  Cut  out  biscuits  and  bake 
15  to  20  minutes  in  a  hot  oven. 

Graham  Mush.  — 
24  c.  graham  flour  2  c.  boiling  water,  salted 

Gradually  stir  the  flour  into  the  water.  Boil  continuously,  stirring 
often,  for  30  or  40  minues,  or  boil  10  minutes  and  finish  cooking  in 
the  double  boiler  for  two  or  three  hours. 

Graham  Pudding.  —  To  graham  mush,  prepared  a.s  directe4 
above,  from  %  c.  graham  flour,  add  about; 


4i 

y2  c.  sugar  i   doz.   dates  or  6  figs  or  2 

y  c.  nut  meats  doz.  raisins,  chopped 

Serve  hot,  with  or  without  cream  or  milk,  or  pour  into  molds  and 
serve  cold. 

Hot  Water  Gingerbread. — 

}/2  c.  sugar  2  t.  soda 

1  c.  molasses  2^2  c.  flour 

l/2  c.  fat  2  eggs 

1  c.  boiling  water  1  t.  cinnamon 

1  t.  ginger  1  t.  cloves 

Pinch  salt 

Sift  flour  with  the  soda  and  spices.  Add  the  melted  fat  to  the 
water  and  molasses.  Combine  with  the  sugar.  Add  the  flour  mixture, 
and  lastly  the  well  beaten  eggs.     Bake  in  a  moderate  oven. 

Spice  Cake  Without  Eggs.  — 
%.  c.  fat  y  c.  sugar 

2/3  c.  sour  milk  1/3  t.  soda 

y2  t.  cinnamon  y  t.  allspice 

l/\  t.  nutmeg  iy2  c.  flour 

y2  c.  raisins 

Cream  the  fat.  Add  the  sugar  gradually.  Add  alternately  the 
milk  and  flour  which  has  been  sifted  with  the  soda  and  the  spices. 
Add  the  cut  raisins  which  have  been  floured.  Bake  in  a  moderate 
oven.  Sour  cream  may  be  substituted  for  the  sour  milk  and  the 
other  fat  omitted.  Sweet  milk  may  be  substituted  for  the  sour  milk 
and  2y2  teaspoons  of  baking  powder  used  instead  of  the  soda. 

Apple  Sauce  Cake.  — 

y2  c.  fat  2  c.  flour 

1  c.  raisins,  chopped  and  1  c.  sugar 

floured  y2  t.  nutmeg 

iy2  t.  cinnamon  1  c.  unsweetened  apples 

1  t.  soda  Pinch  salt 

Cream  the  fat  and  add  the  sugar.  Mix  well.  Add  raisins  and 
apples  and  then  the  flour  which  is  sifted  with  the  soda,  salt  and 
spices. 


42 


BUCKWHEAT 

Buckwheat  Short  Cake.  — 

i  c.  milk  i  c.  buckwheat  flour 

2  t.  baking  powder  %  c.  white  flour 

i  t.  salt  i  t.  fat 

Sift  the  baking  powder  with  the  flour.  Add  salt  and  milk.  Beat 
to  a  smooth  batter.  Add  the  melted  fat.  Pour  the  mixture  into  a 
pan,  having  it  about  y*  inch  thick.  Bake  25  minutes  in  a  rather 
quick  oven.  Cut  into  squares  and  serve  hot.  This  batter  may  be 
baked  in  muffin  pans. 

SOYBEANS 

Soybeans  have  been  used  as  human  food  in  China  for  hundreds 
of  years.  Their  value  is  now  beginning  to  be  appreciated  in  this 
country. 

The  composition  of  soybeans  is  approximately  as  follows :  pro- 
tein, 36.5  percent;  fat,  17.5  percent;  carbohydrate,  including  fiber, 
30.0  percent.  Fully  80  percent  of  these  are  in  digestible  form,  giv- 
ing a  food  value  not  approached  by  any  ordinary  food  material 
excepting  cheese.  The  composition  of  soybean  meal  is  practically  the 
same  as  that  of  the  beans  themselves,  unless  a  part  of  the  oil  has  been 
extracted  in  the  process  of  manufacture.  Where  this  has  been  done 
the  fat  content  is,  of  course,  lowered. 

Soybean  milk  is  prepared  by  mixing  1  part  meal  with  10  parts 
boiling  water,  allowing  the  mixture  to  boil  up  several  times.  It  may 
then  be  strained  thru  a  cheesecloth,  or  merely  allowed  to  stand  until 
the  coarser  particles  of  meal  settle,  when  the  liquid  can  be  poured 
off.  This  milk  is  found  to  have,  about  the  following  composition : 
protein,  3.7  percent;  fat,  2.0  percent;  carbohydrate,  1.8  percent; 
mineral  salts,  0.5  percent. 

Dry  soybeans  possess  a  strong,  characteristic  flavor  which  must 
be  gotten  rid  of  before  they  can  be  served  satisfactorily.  In  order 
to  do  this,  it  is  best  to  soak  them  over  night,  using  a  large  amount 
of  hot  water.  In  the  morning  they  should  be  well  rinsed,  and  put  to 
cook  in  water  to  which  baking  soda  has  been  added  (about  1  teaspoon 
of  soda  to  each  cup  of  beans).  This  water  may  be  poured  off  after 
40  minutes  boiling  and  fresh,  hot  water  added.  Four  or  five  hours 
of  cooking  will  usually  be  found  sufficient,  after  which  the  beans  may 
be  seasoned  in  a  variety  of  ways.     Several  sauces  are  suggested. 


43 

Tomato  Sauce:  — 
i  T.  fat  i  c.  tomato  juice 

i  T.  flour  Salt  and  pepper 

Brown  the  flour  in  the  fat,  add  the  tomato  and  seasonings.  Let 
boil  well,  and  pour  over  the  beans.  Serve  hot.  This  amount  is  suf- 
ficient for  2  cups  of  beans. 

Sour  Sauce:  — 

i  T.  fat  i    c.    liquor   in   which   beans 

i  T.  flour  were  cooked 

Salt  and  pepper 

Prepare  same  as  tomato  sauce.  Add  2  tablespoons  chopped 
pickle. 

A  gravy  made  with  meat  stock  gives  a  good  flavor.  In  all 
cases  the  results  are  better  if  the  beans  are  thoroly  heated  in  the  sauce 
before  serving. 

If  baked  beans  are  wanted,  the  pork  and  other  seasonings  may 
be  added  when  the  water  is  changed,  and  the  cooking  finished  in  the 
oven. 

The  green  soybeans  are  excellent,  altho  the  pods  are  too  tough 
to  be  eaten.  They  should  be  boiled  in  the  pods,  however,  since  they 
can  then  be  shelled  much  more  easily  than  when  raw. 

Soybean  meal  will  be  found  to  be  a  useful  substitute  for  wheat 
flour  in  bread,  biscuits  and  muffins.  One  part  meal  to  two  parts 
wheat  flour  gives  a  well  flavored  bread  of  good  texture.  A  still  larger 
proportion  of  the  meal  can  be  used  in  biscuits,  muffins  and  other  quick 
breads. 

Soybean-meal  soup  is  especially  satisfactory  to  serve  in  an  emer- 
gency, because  of  the  short  time  required  in  its  preparation.  For 
each  person  to  be  served  use 

1  T.  soybean  meal 
■|  T.  butter  or  drippings 
I  c.  water  (hot) 
Salt  and  pepper 

Melt  the  fat  in  a  sauce  pan,  blend  the  meal  with  it,  then  add  the 
hot  water  gradually,  stirring  the  mixture  to  a  smooth  paste.  Let  boil 
for  a  few  minutes.  A  little  onion  juice  or  celery  salt  may  be  added. 
Soybean  milk  may  be  substituted  for  cow's  milk  in  the  making 
of  bread  and  biscuits,  and  in  the  preparation  of  custards,  cornstarch 


44 

puddings,   white   sauces   and   gravies.     It   is   also   satisfactory   when 
eaten  with  bread  as  ordinary  "bread  and  milk." 

The  curd,  or  cheese-like  substance  which  forms  in  the  soy- 
bean milk  on  treating  with  an  acid,  may  be  used  in  a  variety  of  ways. 
On  account  of  its  high  protein  content,  it  seems  best  to  serve  it  in 
combination  with  a  starchy  material  in  much  the  same  way  as  salmon 
and  crackers  are  combined  in  escalloped  dishes,  or  in  croquettes. 


\-JCt\ilorci  : 
PAMPHLET  BINDEfl 

Syracuse,  N.  Y. 

Stockton,  Calif. 


